26 January 2009


coulis: provided by the inimitable Chris Elliot, aka "Brakeformoose" on thisisby.us (the soon-to-be-defunct online writing site; the link will soon be broken), refers to a "strained liquid," or "French sauce which can be sweet or savory, depending on what it is meant to accompany. The term is also used to refer to the rich juices which flow from meats while they are roasting. As a general rule, coulis is thick and evenly textured, and it can be made from fruits and vegetables." ["What is Coulis?" at wisegeek.com]

Chris used this word to describe Hunt's tomato sauce in a humorous essay, part of his "Dismayed Gourmet" series.

Wikipedia has a stub article on Coulis as of this writing.

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