What is the primary difference between "coulis" and "purée"?

The primary difference between "coulis" and "purée" lies in the preparation process, specifically regarding straining. A coulis is a smooth sauce made from puréed fruits or vegetables that has been strained to remove any solids or fibers. This results in a silky texture that is typically used as a sauce or garnish in dishes. The straining process not only alters the texture but also enhances the presentation and mouthfeel, making it more appropriate for finer dining.

In contrast, a purée retains all components of the fruits or vegetables used, including the skins and fibers, resulting in a thicker and more textured consistency. Purées are often used in a variety of culinary applications, including soups, spreads, and side dishes, but they do not undergo straining like coulis does. Therefore, in culinary practice, the distinction in texture and application between a coulis and a purée underscores this important aspect of preparation techniques.