Online Recipe Book

Red Pepper Coulis

Best-Ever Cook's Collection Vegetarian, by Roz Denny, c1994, page 102
2 servings
Prep info
15 min prep + 5 min cook + 5 min finish
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat


  • 1 T vegetable oil
  • 1 T water
  • 1 c chopped onion
  • 1 cloves crushed garlic
  • 3 red bell pepper (roasted, skinned, seeded, and choped)
  • 120 mL fromage frais (1/2 cup)
  • 2.5 t fresh lemon juice (to taste)
  • 1/4 t Salt (Sea) (to taste)
  • 1/2 t freshly ground white pepper (to taste)
  • To Serve, Optional:
  • vegetables (cut into thin fingers or small bite-sized pieces)
  • 2 fresh thyme sprigs
  • 2 bay leaves


Place the oil and water in a pan; heat.  Lightly saute the onion and garlic in the oil and water for 3 minutes, then add the peppers and cook for a further 2 minutes.  Blend the coulis in a food processor, then work in the fromage frais, lemon juice, salt, and pepper.  Serve, garnished with fresh green herbs if you wish.


You can serve this as a dip for fresh or steamed vegetables.  Choose a selection of as many vegetables as you feel you can eat, from: carrots, turnips, asparagus, parsnips, zucchini, green beans, broccoli, salsify, cauliflower, mangetout, or any other you like.

Boil some salted water with the fresh thyme and bay leaves, and fit a steamer over the top.  Arrange the prepared vegetables on the steamer, placing the harder root vegetables at the bottom and steaming these for about 3 minutes.  Add the other vegetables according to their natural tenderness and cook for a further 2-4 minutes.  Serve the vegetables on plates with the sauce to one side.


Note from source: The red pepper coulis makes a wonderful sauce for many dishes.  Try it spooned over fresh pasta with lightly steamed or fried zucchini, or use it as a pouring sauce for savory filled crepes.

SJ Note 9 May 2011: This is good!  I made it with raw celery, and steamed (as per this recipe) broccoli, carrot, and mangetout this time - one full (one layer deep) dinner plate of raw vegetables plus "Beef in Cream Sauce" made a satisfying meal for the two of us.  There's plenty of sauce leftover, so I shall try it on other things.  If you need to roast the red bell peppers, allow about 40-60 minutes (I did mine in the oven, coated with olive oil, on 400F/200C).