Coulis (coo-lee) is a French term that originally was used to describe the juices from cooked meat, but these days it usually refers to a smooth sauce made from puréed vegetables or fruits. While the most common coulis is made from tomatoes, this one is made from roasted red peppers blended with sautéed garlic, shallots, and a touch of cream for a rich, smoky sweetness.
This recipe makes more than you’ll need for stuffed portabellas, but it’s extremely versatile. Try it as a sauce for salmon, grilled steak, and crab cakes. You can freeze the leftovers in 1-cup portions to use later. It might look a little broken when defrosted, but just whisk it well while reheating to re-emulsify it.
2 tablespoons olive oil
2 shallots, finely chopped
2 cloves garlic, minced
4 roasted red peppers, peeled, cored, seeded, and sliced
1 ½ cups vegetable stock or chicken stock
½ teaspoon granulated sugar
¼ cup heavy cream
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat the olive oil in a medium (8- to 10-inch) sauté pan over medium-high heat. Add the shallots, lower the heat to medium, and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Add the red peppers and continue to sauté until heated through and the shallots are very soft, about 3 minutes more.
Add the broth and sugar and cook, stirring, until nearly all of the liquid has evaporated and the mixture is almost dry.
Spoon the mixture into the bowl of the food processor fitted with the metal blade. Purée the mixture, then slowly add the cream through the feed tube while the motor is running. Check to make sure it’s smooth, season with the salt and pepper and pulse once or twice more to combine.
Serve immediately, or refrigerate the coulis for up to 2 days in a tightly covered container. The coulis is best served warm. Reheat in a saucepan over low heat just before serving.