Strawberry Sauce (Coulis)

Cooked strawberry sauce for ice cream, yogurt, and pancakes.

Ingredients

• 400 grams fresh strawberries, hulled and halved
• 4 tablespoons granulated sugar
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Add the strawberries, sugar, and lemon juice to a small saucepan over medium heat. Stir to combine.
2. Cook, stirring occasionally, until the strawberries soften, release their juices, and the mixture begins to bubble, about 8–10 minutes.
3. Mash the berries with a fork or potato masher to the texture you want, from chunky to mostly smooth. Stir in the vanilla and remove from the heat.
4. Let the sauce cool for 5–10 minutes before serving; it will thicken slightly as it cools. Store it in a jar in the refrigerator for up to 2 weeks.

Notes

• For a silky coulis, blend the sauce and strain it through a fine-mesh sieve.
• For a thicker, jam-style sauce, add 1 extra tablespoon sugar and cook 5 minutes longer.
• A pinch of black pepper or a splash of balsamic vinegar adds depth.
• Frozen berries work just as well; do not thaw them, but allow 2–3 extra minutes of cooking.