1. A general term referring to a thick purée or sauce, such as a tomato coulis. 2. The word can also refer to thick, puréed shellfish soups. 3. Originally, the term coulis was used to describe the juices from cooked meat.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.