Blueberry Coulis

Submitted by katie in the UP

"Delicious blueberry sauce can be used for desserts, salads or fish!!"

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 2 1/2 cups

ingredients

• 2 cups blueberries
• 1⁄3 cup sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon lime juice or 1 tablespoon lemon juice

directions

1. Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.

Reviews

[Eileen R.]

A winner! I made this today using ingredients as listed with lime juice, plus a dash of salt. I used my blender rather than food processor, starting with low speed to break up the blueberries before using a higher speed. After a couple of minutes I heard the motor labor a bit; when I looked inside I was surprised but pleased to discover that the mixture had emulsified enough to be a soft jell. I served this as a garnish on a plate with a slice of lemon olive oil cake. As I spooned out the berries the jelling effect diminished, but most of the berries held their jelled shape. This was a hit with my guests.

 

[Gordon T.]

THOUGH IT IS ON THE SWEET SIDE AND THE AFTER TASTE IS STRONG BUT EVERYTHING ELSE IS FINE

 

[cooking clubber]

Super simple and super delicious! The balsamic really adds a nice layer to the flavor. I used fresh lemon juice because that is what I had on hand, but I'll bet lime is even better. All the other blueberry coulis recipes I considered wanted me to both cook the sauce and drain the solids. I love this one because the freshness and all the nutrients from the skins stay in. One could cut back on the sugar a bit if your blueberries are especially sweet.

 

[Abby Girl]

It was quite funny....normally when I serve my DH something he is very agreeable....but, when I told him that I was serving a Blueberry Coulis, his face screwed up and said "what's that?" His face certainly took on another look once I served this with an Angel food cake and some whipping cream. My guests were trying to figure out what gave it the unique taste and were suprised to find out that it was the balsamic vinegar. For something so simple, this recipe is a goldmine!!! My friend who owns 60 acres of blueberries just gave me roughly 35 lb so this recipe will help me make a (slight!!) dent in using them up!!! Thanks for the posting!!