Strawberry Coulis Recipe

A pan of strawberry coulis with a stick blender in it.

Strawberry coulis is intensely strawberry-y, not too sweet, and makes an excellent plating sauce or component in other strawberry desserts. The cornstarch in this version allows for a shorter cooking time to preserve the bright strawberry color while still achieving a sauce with plenty of body.

Course Dessert

Cuisine French-Inspired

Prep Time 5

Cook Time 10

Servings oz

Calories 32kcal

Author Jennifer Field

Equipment

Ingredients

1 pound strawberries 454 grams, washed and topped (weigh after topping)
2.5 oz sugar 71 grams or about 1/3 cup
2 oz white grape juice 57 grams or 1/4 cup
1.5 oz white balsamic vinegar or lemon juice 43 grams or 3 Tablespoons
pinch kosher salt about 1/4 teaspoon
2-4 teaspoons cornstarch (See NOTES) optional but great for body in a quick-cooking sauce

Instructions

Put strawberries, sugar, white grape juice, and salt in a heavy-bottomed saucepan. In a small bowl, combine the white balsamic vinegar and cornstarch and whisk well.
Heat strawberry mixture over medium heat, chopping/smashing the berries as they soften and cook.
Bring the mixture to a simmer, then puree in the pan with an immersion blender.
Whisk the cornstarch/vinegar mixture again and add it to the pan.
Bring to a low boil, and cook for two minutes, stirring frequently.
Strain through a fine mesh strainer, cool, and refrigerate for up to a week.

Notes

Cornstarch

If you want to use your strawberry coulis as an ice cream sauce or for plating, use 2 teaspoons. This will give you a nice body that is easy to drizzle.

If you are using the coulis as a component in another dessert, use 4 teaspoons (1 Tablespoon plus 1 teaspoon) to thicken it more and bind water so your dessert is less likely to weep over time.

Storing

Store in a clean or sterilized jar in the fridge for up to a week. To increase the keeping properties, you could increase the sugar, or just make the strawberry syrup recipe which is quite similar.

Nutrition