Easy Red Pepper Coulis Recipe (2024)

What Is A Coulis?

A coulis is simply a thick purée of cooked fruit or seasoned cooked vegetables. Coulis can be used as a savory sauce, a sauce for dessert recipes or an ingredient in soup.

This red coulis recipe is one of the first sauces (and there were many) that we learned to make in Culinary School. A lead-up to the onslaught of the classic 5 Mother Sauces and their variants.

A snappy and easy little sauce, the first time we made it we served it swirled on a plate with seared scallops. They make a great flavor partnership, I’ve served it that way since.

Thinking outside the box, Red Pepper Coulis can go with about anything, and is especially fun drizzled over poached eggs served with rustic toast. And it can be served as a sauce for roasted pork loin.

It’s stunning in color, exquisite in flavor, and so simple to make …and once you serve it, your family will think you just graduated from Culinary School.

• Roasted Red Bell Pepper. Either roast your own red bell peppers, or easier yet, purchase them in a jar or from the olive bar at your super market. I used a 16-ounce jar, drained.
• Chicken Broth
• Shallots
• Pernod: Pernod is an important ingredient to the overall flavor of red pepper coulis. Pernod is an anise flavored liqueur from France. It has a strong black licorice flavor with fennel, coriander and mint. There really isn’t a good substitute, so please take the time to purchase a bottle.
• Smoked Paprika

Ingredient Substitutions

• Broth: Substitute vegetable broth for the chicken broth.
• Paprika: You can substitute plain sweet paprika for the smoked paprika, but be warned, you’ll be losing an important piece of the flavor by doing so.

• Step 1: In a large frypan, melt the butter over medium high heat. Once the bubbles start to subside, add the diced shallots. Cook for about 3 to 5 minutes, stirring often, until tender.
• Step 2: Cut the roasted red bell peppers into strips and add to the cooked shallots. Stir and cook until heated through. About two minutes.

• Step 3: Add salt, pepper and chicken broth.
• Step 4: Simmer for 10 to 15 minutes, or until the broth has reduced by half. This will intensify the flavor and thicken the sauce.

See Also

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• Step 4: Transfer mixture to a food process and pulse until desired texture is achieved. I like a more rustic or coarse sauce, so I pulse, instead of pureeing, until the pepper sauce is just blended.

• Step 5: Immediately stir in the remaining 1 tablespoon butter and the Pernod. Transfer to a serving bowl and serve with seared scallops or pork roast.

Can Red Bell Pepper Coulis Be Frozen?

Yes. It freezes beautifully. Just place in an airtight container and store in freezer for up to three months. Thaw overnight in refrigerator.

How Do You Roast Red Bell Peppers?

To make things easy, I use a 16-ounce jar of roasted red bell peppers, drained. I truly feel the flavor is not compromised. If you want to roast your own red bell peppers, do so on top of your gas stove directly on the grates. Turning often until skin is started to blacken (not burnt). Place the peppers in a plastic bag and let them steam for about ten minutes. Remove the blistered skin with your hands. Cut the top and bottoms off the peppers, slice open and remove the veins and seeds. Slice the peppers and proceed with recipe instructions.

What Does Red Pepper Coulis Taste Like?

Roasting red bell peppers intensifies their already sweet and earthy flavor. Shallots add a delicate sweet onion flavor. The Pernod brings a subtle licorice layer of flavor. And the smoked paprika not only adds to the vibrant color but infuses a smoky aroma and flavor.

What Can Be Used Instead Of A Food Processor?

Use a blender or an immersion blender.

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