coulis
UK[ˈkuːli]US[kuːˈliː]
n
a thin fruit or vegetable puree, used as a sauce.
Etymology
the word 'coulis' entered english from modern french in the mid-20th century, specifically from culinary terminology. the french term derives from the old french 'coleis', meaning 'strained liquid', which itself originates from the latin verb 'colare', meaning 'to strain' or 'to filter'. this etymological journey, from the action of straining to the modern culinary product, clearly illustrates the semantic evolution from a general process to a specific, refined food item. the term maintains its french spelling and pronunciation in english, marking it as a specialized culinary import.
Analysis
this word is a loanword from french and is not productively segmented using english morphemes.
Examples
the dessert was elegantly plated with a vibrant raspberry coulis.
for a lighter option, serve the grilled chicken with a fresh tomato coulis.
the chef drizzled a mango coulis around the slice of cheesecake.