This blueberry coulis recipe brings together two of our core missions at Healthy Seasonal Recipe: 1) Showcasing simple ways to incorporate seasonal produce into everyday recipes and 2) Teaching simple culinary school techniques to use at home! Learning how to make this classic strained blueberry sauce is easy and a great way to use blueberries!
Drizzle this easy and delicious homemade blueberry sauce over ice cream and pancakes, or pair it with a tasty cheese board.
Table of contents
- What is Blueberry Coulis
- Ingredients for Blueberry Coulis Sauce
- How to Make Homemade Blueberry Sauce
- Chef Katie’s Expert Tips and FAQs for Blueberry Sauce
- Serving Suggestions
- Make Ahead and Freezing
- Variations to Try
What is Blueberry Coulis
A traditional strained fruit sauce, blueberry coulis, is made with four simple pantry staples: blueberries, lemon juice, a splash of water, and a little sweetener – white sugar or honey. Plus, this easy homemade blueberry sauce can be made in advance and stored in the fridge for up to 10 days or frozen for up to 3 months meaning you can always have this tasty condiment whenever you get the hankering!
Ingredients for Blueberry Coulis Sauce
- Blueberries: Since fresh blueberries are in season we used them today, however, if all you have on hand are frozen blueberries, feel free to use these! They will clump together in the pot and take a little longer to come to a simmer, so stir them well in the first several minutes to break them apart.
- Honey: We opted for honey to make this sauce but it works just as well with granulated sugar, agave or maple syrup.
- Lemon Juice: The lemon balances the sweetness and helps activate the natural pectin in the blueberries. The pectin helps to thicken the coulis sauce! We recommend freshly squeezed lemon juice. If you love lemon- add a little zest after it comes off the heat.
How to Make Homemade Blueberry Sauce
Step 1: Cook the Blueberries
In a medium saucepan over medium heat, stir the blueberries, sweetener of choice, lemon juice, and water until the blueberries start to burst and the mixture boils.
Step 2: Let the Sauce Cool
Remove this blueberry sauce from the heat and let it cool.
Step 3: Puree the Mixture
Puree the blueberry mixture until smooth using a blender, food processor, or immersion blender.
Step 4: Strain the Blueberry Coulis
Place a fine mesh sieve over a medium bowl and pour the puree through the sieve with a spatula.
Step 5: Bottle Up the Strained Blueberry Sauce
Transfer the cooked blueberry sauce to a jar and chill. Serve cold or at room temperature and enjoy!
Chef Katie’s Expert Tips and FAQs for Blueberry Sauce
While both a berry coulis and a puree are blended sauces, in a coulis the puree is poured through a fine mesh sieve to remove any seeds or pulp to create a silky-smooth condiment.
Coulis is a French word that means “strained liquid” and that’s exactly what this simple sauce is! A pureed blueberry mixture that is strained to produce a velvety sauce.
Sauce is a broad category that encompasses smooth, chunky, thin and thick textures and everything in between. A coulis is a specific type of sauce usually made with fruit, though they can also be made with savory ingredients like red peppers or tomato. Coulis is more refined that some other fruit sauces because it is cooked and strained so it has a jewel like color, shiny appearance and perfectly smooth texture.
Yes! Taste your berries and if they are on the sweet side, start with 3 tablespoons of honey or sugar. And add more to taste.
Yes! Puree the blueberries, lemon and water in the food processor, then add to a heavy-bottomed saucepan. Heat, stirring often over medium heat until the mixture simmers. Continue cooking, stirring occasionally until the mixture darkens and the blueberries are very saucy and broken down, about 8 minutes. Remove from the heat. If desired, add a non-nutritive sweetener like monk fruit or stevia to taste, and then cool. Puree again, strain and enjoy!
Serving Suggestions
This simple blueberry sauce tastes delicious with a variety of dishes and pairings! Below are some of our favorites:
- We love the natural sweetness this sauce brings to our hearty and nutritious Yeasted Whole-Wheat Waffles.
- Amp the flavor to our already amazing Oatmeal Pancakes with a drizzle of this homemade blueberry coulis.
- Spoon over ice cream. And if you’re looking for a tasty and unique pairing, be sure to try with our Sweet Corn Ice Cream.
- For a blueberry-forward brunch, fill our Whole Wheat Crepes with fresh blueberries and top them with this homemade blueberry sauce.
- Pair on a cheese board. Serve with baked brie or a brie en route or drizzle over goat cheese.
- Stir a spoonful into a balsamic vinaigrette like our Maple Balsamic Vinaigrette or Walnut Balsamic Vinaigrette.
- For a spin on a summertime classic – mix it into lemonade for a refreshing blueberry-flavored drink!
- Drizzle over Angel Food Cake and add a dollop of whipped cream!
Make Ahead and Freezing
- Make Ahead: This easy homemade blueberry sauce can be stored in an airtight container in the refrigerator for up to 10 days.
- Freezing: This blueberry sauce can be frozen for up to 3 months. Thaw and stir well before serving.
Variations to Try
- Add half of a vanilla bean and remove it in step 3 before pureeing. Alternatively, you could use a tiny splash of vanilla extract or vanilla bean paste.
- Use a tablespoon of your favorite liquor. We like Grand Marnier or Frangelico in this blueberry sauce.
- Use half blueberries and half raspberries, blackberries, or strawberries.
- You can infuse the sauce with herbs such as sprigs of thyme, lavender, basil, or rosemary. Just be sure to remove the sprig before pureeing.
- Add star anise, cinnamon stick, or cardamom pods in a cheesecloth sachet. After cooling, remove the sachet and puree.
More Homemade Sauce Recipes to Try
Simple Strawberry Coulis
Salted Bourbon Caramel Sauce
Rhubarb Compote
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Blueberry Coulis Recipe
Total Time: 1 hour (includes cooling time)
Yield: 2 Cups
Print Recipe
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Description
Blueberry coulis is a traditional strained fruit sauce made with nothing more than blueberries, lemon juice, a splash of water, and a little sugar or honey. It is a delicious homemade blueberry sauce to spoon over ice cream or pancakes or to pair with a cheese board.
Ingredients
- 1-pound blueberries, about 3 cups
- 1/3 cup sugar, honey, agave or maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Stir blueberries, sugar (or other sweetener), lemon juice, and water in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the mixture boils and the blueberries start to burst 6 to 9 minutes.
- Remove from the heat and let cool. (Transfer to a metal bowl and set in the fridge, or submerge the saucepan in an ice bath to speed up this process.)
- Puree the blueberry mixture until completely smooth using a blender, food processor, or immersion blender.
- Set a fine mesh sieve over a medium bowl. Pour the puree into the sieve and run through with a silicone spatula.
- Transfer to a jar and chill. Serve cold or at room temperature.
Notes
Ingredient Note: Frozen blueberries work great too, just make sure to stir them well. They will take a little longer to come to a simmer.
Tip: Classic coulis is strained through a fine sieve, but it can be enjoyed without straining. This is especially true if the mixture is pureed with a high powered blender or Vitamix. It will have a rustic or granular texture.
Make Ahead: Store in the refrigerator in a clean jar or airtight container up to 10 days. Can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Category: Sauces and Condiments
Method: Stove Top
Cuisine: French
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 33
- Sugar: 7 g
- Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 0 g
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