Coulis

A coulis is slightly thicker than a sauce, is often pureed, and can be served cold as a side dish or warm as a sauce. ❋ Aka TBTAM (2007)

Thai red and Indian garam masala), numerous garnishes (pineapple-flavoured panko crumbs, cucumber "coulis" and huckleberry salsa, to name a few) and a written manifesto of his culinary principles. ❋ Unknown (2009)

Alas, what turned up was a beautifully prepared pear cooked in red wine, surrounded by berries all coated in a sugar-dense coulis. ❋ Unknown (2009)

There were fresh peaches to peel and slice, and the melon salad drizzled with raspberry-mint coulis had to stand for at least two hours before the refreshing flavors could be fully appreciated. ❋ Shamara Ray (2011)

Whipped cream, chocolate swirls, caramel shards, confectioners sugar and coulis in a dozen different flavors were heaped onto plates to the point where they almost obscured the actual dessert! ❋ Unknown (2009)

Mango cheesecake doused with rasperry and passionfruit coulis ❋ Unknown (2009)

With the berry puree and raspberry-mint coulis prepared, I went out front to inspect the dining room. ❋ Shamara Ray (2011)

The fresh berries are a lovely touch, not so much the artsy coulis. $7 per slice. ❋ Steve Garbarino (2011)

• Charleston | Hank's Seafood Restaurant: This classic fish house makes homemade pie with graham cracker crust and raspberry coulis. ❋ Steve Garbarino (2011)

Best served a sliver at a time, the rich, barely-sweet flavor begs for the balance of a sweet, cool crème anglaise or a red fruit coulis, it is perfect with a dollop or two of lightly-sweetened freshly whipped cream and a tumble of fresh raspberries or one luscious scoop of ice cream: vanilla bean, pistachio, exotic cardamom or grown-up coffee. ❋ Jamie Schler (2011)

What we ate: succulent Moroccan spiced chicken and couscous in a red pepper coulis. ❋ Liz Neumark (2011)

Perhaps, but they'd hammer you to the consistency of a rasperry coulis with a Giuseppe Zanotti heel rather than leave the competition. ❋ Unknown (2011)

Goat cheese bavarian with red beet foam, lemon coulis, and candied walnuts ❋ Unknown (2009)

The fresh fruit is a lovely touch, not so much the artsy coulis. $7 per slice. ❋ Unknown (2011)

The tomato version—the owner's favorite—is made with a homemade coulis. ❋ Christina Passariello (2011)

Best served a sliver at a time, the rich, barely-sweet flavor begs for the balance of a sweet, cool crème anglaise or a red fruit coulis, it is perfect with a dollop or two of lightly-sweetened freshly whipped cream and a tumble of fresh raspberries or one luscious scoop of ice cream: vanilla bean, pistachio, exotic cardamom or grown-up coffee. ❋ Jamie Schler (2011)

In the Valais region, an arc that runs along the French and Italian borders and home to the Matterhorn, the local fondue variety calls for a tomato coulis. ❋ Christina Passariello (2011)