A coulis is a thin, smooth sauce, most often made from fruit. Cooks heat the fruit, then pass it through a sieve so there are no bits, and you get a bright sauce you can pour around a cake or ice cream. Raspberry coulis is the one you will see most. It is not thick jam you spread on bread; it should run a little on the plate. The word feels fancy and French, and you hear it from chefs and on restaurant menus more than from people at home, who may just say fruit sauce. Though actually, it is not only sweet: a thin savoury sauce, like tomato coulis, exists too — but for most learners the word arrives next to dessert.

果蓉、水果醬汁（較稀；法式料理用語）