What does the culinary term 'coulis' refer to?

The term 'coulis' specifically refers to a thick sauce made from pureed fruits or vegetables. This technique involves cooking the ingredients briefly, then pureeing them to achieve a smooth consistency, often with a strain to remove any seeds or fibrous bits for an even texture. Coulis can be utilized to enhance dishes in various culinary presentations, serving both as a flavor enhancer and a visual element on the plate.

The focus on fruits and vegetables as the primary ingredients distinguishes coulis from other sauces, such as broths or cream-based sauces. This distinction also separates it from options that suggest a breaded component or a simple broth, which do not align with the characteristics of a coulis. Plating decorations, while important in culinary presentation, do not define the essence of coulis, which is fundamentally about the impact of its flavor and texture derived from pureed ingredients.