Coulis and compote are two types of fruit sauces that can be utilized to improve dishes and elevate homemade food. But what is the difference between the two? Here are the key differences that set these commonly used fruit sauces apart:
Preparation
Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft.
Flavor
Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.
Coulis is a thick sauce that is produced from pureed fruits or vegetables. The term coulis is derived from the French verb couler, which means "strain, flow." Originally, the term coulis refers to cooked meat drippings. Later, it was applied to pureed soups and strained gravy.
A compote is a chunky sauce that originated in medieval Europe and is still produced and consumed today. Compote is derived from the Latin word compositus, which means "mixture." It may also contain spices, extracts, dried fruit, and other ingredients.
A compote usually features stone fruits like apricots or peaches, whereas coulis is generally made from berries.Compote generally has a more muted and deeper color. Coulis, on the other hand, usually has vibrant colors.
Coulis has a runnier consistency, with compote being more on the chunkier side.