Coulis (pronounced “koo-lee”) is a simple, thick sauce made from pureed vegetables or fruits. It’s very versatile, and can be used as a base for soups, an accompaniment for fish, roasted meat or vegetable dishes, or even as a dip. Plus, it’s a great way to use up leftover veggies! Having company for dinner? Use coulis to jazz up your dishes and make them look more sophisticated.
Try this recipe for Bell Pepper Coulis, or experiment with your own!
- 2-3 large red, yellow or orange bell peppers
- 2 oz. extra virgin olive oil
- 2 Tbsp. chopped shallots
- ¼ cup vegetable stock
- 1 Tbsp balsamic vinegar
- Kosher salt & ground white pepper, to taste
- Remove the core, seeds and membranes from the peppers and roughly chop them.
- Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.
- Add the shallots and sauté for a minute or two or until they’re slightly translucent.
- Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender.
- Add a couple of tablespoons of stock and cook for another minute or two.
- Remove from heat and puree in a blender.
- Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
- Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.
Click on the link below to watch a video from lowfatlowcarb.com for a demonstration on making coulis!
Happy cooking! Enjoy!