What does the term "coulis" refer to in culinary contexts?

The term "coulis" in culinary contexts specifically refers to a thin sauce created by puréeing fruits or vegetables and then straining them to achieve a smooth texture. This technique allows for concentrated flavors to be highlighted in the dish. Coulis can elevate the presentation of meals by adding vibrant colors and rich tastes, making it a popular choice in both savory and sweet dishes. Examples include berry coulis served with desserts or vegetable coulis accompanying a main course. This versatility makes it a valuable component in modern culinary practices, enhancing both flavor and visual appeal.