Which is a thickened sauce made by puréing fruits or vegetables?

Which is a thickened sauce made by puréing fruits or vegetables?

• A. Coulis
• B. Blond Roux
• C. Dark Brown Roux
• D. Beurre Manie

Answer: (A)

A sauce made by puréeing fruits or vegetables and then often straining to achieve a smooth, pourable texture is called a coulis. It’s typically sweet when made from fruit (like strawberry or raspberry) and can be used over desserts or lightly savory dishes when made from vegetables (such as tomato or carrot). The other terms describe thickening methods that rely on starch or fat rather than puréed produce: a blond roux and a dark brown roux are flour-thickened bases cooked to different colors, while beurre mani is a mixture of butter and flour whisked in to finish and thicken dishes. So a coulis fits the description of a thickened sauce derived from puréed fruits or vegetables.

A sauce made by puréeing fruits or vegetables and then often straining to achieve a smooth, pourable texture is called a coulis. It’s typically sweet when made from fruit (like strawberry or raspberry) and can be used over desserts or lightly savory dishes when made from vegetables (such as tomato or carrot). The other terms describe thickening methods that rely on starch or fat rather than puréed produce: a blond roux and a dark brown roux are flour-thickened bases cooked to different colors, while beurre mani is a mixture of butter and flour whisked in to finish and thicken dishes. So a coulis fits the description of a thickened sauce derived from puréed fruits or vegetables.