Elevate the flavor, color, and presentation of nearly any dish with this quick and easy recipe for a classic French condiment!
I am an unabashed Francophile. I love everything about the French language, culture, history, and—of course—cuisine. That may sound pretentious, but what I’m really attracted to is the element of simplicity that defines most French things.
Take this red pepper coulis recipe, for example. It follows the classic French concept of turning simple ingredients into an intensely flavored, silken accompaniment that elevates a dish’s flavor, color, and presentation. I’ve tasted both savory and sweet examples of coulis in restaurants, and this recipe delivers chef-level deliciousness with very little effort!
In less than half an hour, you’ll have a deeply savory, slightly sweet, and exquisitely earthy condiment to use on nearly anything. It’ll add contrast, brightness, and visual drama to omelets, tacos, salads, soups, and more.
Whether you’re looking for a sophisticated twist on a weeknight dinner or an impressive flourish for a special occasion, this recipe is your go-to. It’ll expand both your culinary skill set and your cosmopolitan palate!
The origin story of coulis
Coulis is rooted in classic French cuisine. The word coulis comes from an Old French term related to the verb couler, which translates as “to strain” or “to flow.” These meanings capture both the foundational technique of pressing ingredients through a sieve and the signature texture of coulis—silky, elegant, pourable. Originally, a coulis was made from the strained juices of cooked meats, but later the term evolved to describe smooth, concentrated purées of vegetables, fruits, or legumes used as sauces or garnishes. The combination of simplicity and specificity in the dish reflects the French emphasis on sauce-making as a cornerstone of culinary refinement.
How do I store leftovers?
Once your red pepper coulis has completely cooled to room temp, store leftovers in a mason jar or other glass container with a tight-fitting lid. It’ll keep in the fridge for up to 4 days. You can also freeze your coulis for up to 2-3 months in a freezer-safe container or portioned in an ice cube tray. Thaw overnight in the fridge or add frozen cubes directly to hot dishes such as sauces, stews, or casseroles, making sure the coulis is heated through before serving.
Serving suggestions
Serve your red pepper coulis alongside any dish that could use a flavor boost. It adds colorful interest to a Baked Potato or Scrambled Eggs. Drizzle it over Baked Pork Chops or Crispy-Skin Salmon for high-end restaurant vibes. Or swirl it atop a bowl of Carrot And Ginger Soup for additional veggie-based brightness.
Red Pepper Coulis
Ingredients
- 3 1/2 tablespoons olive oil divided
- 1 cup white onion chopped
- 1 1/2 teaspoons garlic minced
- 2 cups roasted red bell peppers drained from a 16-ounce jar or homemade
- Kosher salt to taste
- 1 tablespoon heavy cream optional
- 2 teaspoons balsamic vinegar
Instructions
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
- Transfer the cooked onion and garlic to a food processor. Add the remaining 2 1/2 tablespoons of olive oil, the roasted red bell peppers, a pinch of kosher salt, and the heavy cream, if using.
- Process until smooth, or pulse for a looser, slightly chunky texture, scraping down the bowl as needed. For an ultra-smooth coulis, pass the sauce through a fine-mesh sieve.
- Pour the mixture into a saucepan, stir in the balsamic vinegar, and simmer over low heat for about 10 minutes, stirring occasionally, until slightly thickened.
- Remove from the heat. Taste and adjust with more salt or a splash of vinegar as needed. Serve warm, or let cool, cover, and refrigerate.
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