Chef School – Lesson #6

If you’re as addicted to cooking shows as I am, you’ve heard and seen this sauce. It is used to add another flavor profile, to make a dish look pretty when plated. It is called coulis and it is insanely easy to make, while packing an incredible punch.

A coulis is a thick, condensed sauce of French origin. Most often, you’ll hear about fruit coulis, but it can also be made with vegetables or herbs for savory recipes.

This recipe is for a strawberry coulis–remember you can substitute the strawberries with your preferred fruit and follow the same process. You can make this ahead of time, as it will keep in the refrigerator for up to one week. A fruit coulis goes quite well over ice cream, cakes, fruit.

Strawberry Coulis

2 cps frozen strawberries
3 tbsp sugar
1 tbsp orange liqueur
1/2 cp water

Put all the ingredients in a small saucepan, stir and bring to a boil over high heat. Lower the temperature to medium and cook for about 15 minutes or until it begins to thicken or becomes syrupy.

Remove from heat and allow it to cool for a few minutes. Pour the strawberry syrup into the blender and puree for a few minutes. You can strain the syrup if you wish, but with strawberries, unless you have a very fine sieve, you will still have the seeds–even if very fine.

Try it with this easy chocolate dessert.

Cookingly yours,


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