Easy Blueberry Coulis (3 Ingredients Recipe)

This quick and easy Blueberry Coulis is made with 3 ingredients only and ready in less than 20 minutes. It is the perfect smooth blueberry sauce for cheesecakes, cakes and desserts, or to use as a breakfast topping, over ice cream and with yogurt. Why we love this recipe This blueberry coulis recipe is not... Read More The post Easy Blueberry Coulis (3 Ingredients Recipe) appeared first on A Baking Journey.

Easy Blueberry Coulis (3 Ingredients Recipe)

This quick and easy Blueberry Coulis is made with 3 ingredients only and ready in less than 20 minutes. It is the perfect smooth blueberry sauce for cheesecakes, cakes and desserts, or to use as a breakfast topping, over ice cream and with yogurt.

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Why we love this recipe

This blueberry coulis recipe is not only super quick and easy to make, it is also such a versatile one. Whether you are looking for a cake or cheesecake topping, a berry sauce to serve over your favourite breakfast food like pancakes or waffles or a simple addition to a bowl of yogurt or ice cream, this blueberry sauce is for you!

Just like when it is made with Strawberries, Raspberries or even Mango, all you need to prepare a coulis are 3 simple ingredients. Made from a Blueberry Compote blended until smooth, this sauce will be ready in less than 20 minutes.

This coulis can be made in advance and store in the fridge for days. It can also be frozen for later if needed!

Ingredients

Ingredients placed over a grey surface and napkin.

You will only need 3 simple ingredients to make this blueberry topping:

  • Blueberries: both fresh or frozen blueberries can be used to make this coulis, so you don't have to wait for summer to enjoy it! If using frozen blueberries, you will need to add a few minutes of cooking time to help the extra water evaporate.
  • Sugar: a simple Caster Sugar or Fine White Granulated Sugar. Some blueberries are naturally sweeter than others so I always recommend tasting the coulis and adjusting the sweetness if needed.
  • Lemon Juice: used both to balance the flavours of the sauce, help it thicken and preserve it. If you want to play with a slightly different taste, you could also use Lime Juice instead! Just like with the sugar, feel free to adjust the amount of lemon to your liking.

Optional Additions:

Those 3 ingredients make a great base, but you could really add any type of spices like cinnamon or ginger, fresh herbs like mint or even some vanilla.

Pouring the coulis over a slice of cake.

How to make a Blueberry Coulis

The first step to make this blueberry coulis is to prepare the compote.

  • Photo 1: place the blueberries, lemon juice and sugar in a small pot. Stir to combine.
  • Photo 2: cook on low to medium low heat for about 10 to 15 minutes.
  • Photo 3: when most of the liquid has evaporated and the fruits are very soft, the compote is ready.
  • Photo 4: transfer into a clean mixing bowl. If preferred, you could also leave it in the pot and blend it away from the stove.
Process Shot Collage: making the blueberry compote.

Once your blueberry compote is ready, you simply need to blend it to get a smooth sauce.

  • Photo 5: blend the compote with an Immersion Blender. Alternatively, pour the compote into a regular blender if you do not have an immersion blender.
  • Photo 6: keep blending until completely smooth and no fruit chunks remain.

At this point, I would recommend to taste the sauce and adjust the level of sweetness / acidity if needed. In case you need to add more sugar, you could use regular caster sugar or powdered sugar (not icing) that will dissolve more easily into the sauce.

  • Photo 7: pour the thick sauce through a thin mesh sieve to remove any bits of fruits or fruit skin that might remain. If needed, pour it through the sieve a second time.
  • Photo 8: you should get a very smooth, slightly thick sauce. See troubleshooting section below if you have issues with the texture.
  • Transfer into a clean jar or container and store in the fridge for up to a week.
Process Shot Collage: blending the compote.

Recipe FAQs

Can I use Frozen Blueberries?

Absolutely, that's one of the best thing about this recipe! No need to thaw them first, simply add a few minutes to the recommended cooking time. You might need to add a little bit of water to start the cooking if you see that the blueberries start to burn before they thaw.

Can I make this coulis with no sugar?

You could make this blueberry coulis with a natural sweetener if you wanted it to be made without refined sugar. Both Honey and Maple Syrup are good options, but note that as you will be adding some liquid to the sauce, it might need to reduce for a little bit longer on the stove. You could also use Coconut Sugar if you want as well.

Can I use a regular Blender instead of an Immersion Blender?

Yes, both will work. You could even cut corners by blending all the ingredients first until very smooth, pouring it through a thin mesh sieve to remove any bits of fruits then cook it until thick.

Can I can/preserve this sauce?

No, this recipe isn't designed to last outside of the fridge.

The coulis in a glass jar.

Tips to make this recipe

  • Frequently stir the blueberry compote while it cooks so that the bottom does not start to burn and/or stick to the pot. Also make sure to always cook a coulis on low heat to avoid burning it.
  • The exact time it will take to cook the coulis will depend on the ripeness of the fruits, how much liquid they naturally contain and if you use fresh or frozen blueberries. Keep cooking until the fruits are very soft and start to fall apart.
  • After blending the compote, adjust the level of sweetness and/or tanginess to your liking by adding a little bit more sugar or lemon juice. You can also add different flavours and spices like Vanilla or Ginger!

Troubleshooting

  • The sauce is too thick: try to add a little bit of water a tablespoon at the time (or lemon juice if you wanted to make it more sour) then blend again until you reach the desired consistency.
  • The blueberry coulis is too liquid: continue to cook it for longer until more liquid evaporates and the coulis gets thicker.
  • The coulis is not smooth: blend it for longer and/or pour it through the thin mesh sieve again.
Slice of cake topped with blueberry coulis and fresh blueberries.

Storing & Freezing

This blueberry coulis needs to be stored in the fridge and will last for up to a week in a sealed jar or container.

Alternatively, it will freeze very well for up to 3 months - either in a freezing bag, a freezer-friendly container or as individual portions in an ice tray. When ready to use, leave to thaw at room temperature in the fridge or place back on the stove for a few minutes.

How to use this Blueberry Sauce

There are so many delicious ways to enjoy this coulis, here are a few of my favourites:

  • over a Lemon Ricotta Cheesecake or Blueberry Cheesecake.
  • drizzled over Blueberry Pancakes, French Crêpes or Buckwheat Crêpes.
  • as a topping for a Lemon and Ricotta Cake or Lemon Loaf Cake.
  • mixed with this Banana Chia Pudding
Coulis over a slice of cake placed on a pink plate.

More Creams & Sweet Sauces

  • Stewed Rhubarb
  • Mixed Berry Compote
  • Tangy Lemon Curd
  • Stovetop Applesauce
  • Whipped Ganache Frosting

Made this recipe? Leave a comment & rating below to let us know what you think. And to make sure you don't miss any new recipe, don't forget to subscribe to our newsletter!

Recipe

A slice of cake drizzled with the blueberry sauce.
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Easy Blueberry Coulis

This quick and easy Blueberry Coulis is made with 3 ingredients only and will be ready in less than 20 minutes. It is the perfect smooth blueberry sauce for cheesecakes, cakes and desserts, or to use as a breakfast topping, over ice cream and with yogurt.
Course Breakfast, Dessert
Cuisine French
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 62kcal
Author A Baking Journey

Ingredients

  • 500 gr (1 lbs) Blueberries fresh or frozen
  • 1/2 Lemon, Juiced about 30 ml / 2 tablespoons of juice
  • 50 gr (4 tablesp.) Caster Sugar or Fine White Sugar

Instructions

  • Place the Blueberries, Lemon Juice and Sugar in a small Pot and stir to combine.
  • Cook on low heat for 10 to 15 minutes, occasionally stirring, until the juices have started to thicken and the fruits are very soft (see note 1).
  • Transfer into a clean mixing bowl. With an Immersion Blender, blend until completely smooth (see note 2).
  • Pour through a thin mesh sieve over another bowl to remove any fruit chunks or skins (see note 3).
  • Store in the fridge for up to a week, or in the freezer for 3 months.

Video

Notes

  1. The exact cooking might vary if you use fresh or frozen blueberries and based on how ripe/firm the fruits were to start with. 
    If using frozen blueberries, you will probably need to add a few minutes to the recommended cooking time to allow for them to thaw in the pot (no need to thaw them prior to making this recipe).
  2. You could also blend the compote directly into the pot, away from the stove.
    At this point, I recommend tasting the coulis and adjusting the level of sweetness / sourness by adding a little bit more sugar or lemon juice to suit your taste.
  3. If needed, pour it through the sieve a second time to get it really smooth.

Nutrition

Calories: 62kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 58mg | Fiber: 2g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg

The post Easy Blueberry Coulis (3 Ingredients Recipe) appeared first on A Baking Journey.

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A better Chicken Piccata

Chicken Piccata is a quick dinner comprised of a crispy pan seared chicken breast with a Lemon Butter Caper Sauce. It’s very, very easy and very, very tasty! Chicken Piccata I realise it sounds totally obnoxious to call this a “better” Chicken Piccata. I should clarify and say that this is a better one to... Get the Recipe The post A better Chicken Piccata appeared first on RecipeTin Eats.

A better Chicken Piccata

Chicken Piccata is a quick dinner comprised of a crispy pan seared chicken breast with a Lemon Butter Caper Sauce. It’s very, very easy and very, very tasty!

Chicken Piccata

I realise it sounds totally obnoxious to call this a “better” Chicken Piccata. I should clarify and say that this is a better one to me. Having tried quite a few recipes over the years, being that this dish is a wildly popular Italian-American dish and I felt like I was missing out, I’ve just never been impressed. I always found the lemon sauce lip-puckeringly sour, and it just didn’t have enough (interesting) flavour in it to carry a somewhat bland chicken.

Also, so many recipes called for an insane amount of butter and oil. Sometimes up to half a cup! What the….??

My butt cannot afford that much fat for what’s supposed to a quick, midweek meal.

So this is my version of Chicken Piccata. The sauce is not as sour – just the right amount of lemon tang. I use less fat than most recipes. I reduce white wine to add complexity in the sauce. And as for the chicken? Add a dusting of parmesan. Makes it so much tastier!

Freshly cooked Chicken Piccata in a skillet
Lemon Butter Caper Sauce for Chicken Piccata
Lemon Butter Caper Sauce for Chicken Piccata

What goes in (my) Chicken Piccata

So here’s what you need:

Ingredients in Chicken Piccata
  • Chicken breast – 2 breasts will serve 3 to 4 people once we cut each piece into 3 and pound into thin steaks. You could also use thigh fillets (skinless boneless) or tenderloins;

  • Lemon – You need a fresh lemon here. Kind of defeats the purpose if you try to make this with bottled lemon juice!

  • White wine – Use any dry white wine that’s not too woody, too sweet or fruity. Chardonnay is particularly great because it adds a good amount of flavour.

    The wine doesn’t make the sauce taste winey at all because we reduce it right down to cook the alcohol out and just leave behind the concentrated flavour that adds depth to the sauce.

    Don’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.

    Substitution: If you can’t consume alcohol, use low sodium chicken stock/broth;

  • Capers – Use capers in brine, drained. The capers in salt (ie no liquid) are a little too salty to use here;

  • Butter – For cooking and also for the sauce;

  • Olive oil – For cooking the chicken; and

  • Flour & parmesan – For dusting the chicken. Don’t skip this. It gives the chicken a crust that the sauce clings to. Without it, the sauce just slips off the chicken. (PS The additional of parmesan here is a trick that makes this Chicken Piccata a standout!).

Crispy Parmesan Crusted Chicken for Chicken Piccata
Crispy Parmesan Crusted Chicken for Chicken Piccata

How to make Chicken Piccata

Chicken Piccata is a straight forward, pretty quick recipe:

  • Pound chicken so they cook evenly;

  • Dust with flour > pan sear until golden; and

  • Make sauce in same pan (takes 3 maybe 4 minutes).

How to make Chicken Piccata
  1. Cut and pound chicken – Cut each chicken breast into 3 pieces. Then pound each piece until it is 1/2cm / 0.2″ thick. I use a meat mallet and place the chicken between baking/parchment paper, cling wrap or what is called “Go-Between” which is a freezer film used to keep food from sticking together in the freezer. It’s basically like freezer bags in roll form.

    If using tenderloin, there is no need to cut, just pound each piece. If using thigh fillets, halve then pound;

  2. Dust chicken – Drizzle chicken with oil, then coat with the flour and parmesan. Press the chicken into the mixture to make it stick. Shake off excess well.

    See comment under the Ingredients above for why a flour-parmesan coating is essential here!

  3. Pan fry chicken in butter and oil until golden, amount 3 minutes. Turn, then cook the other side for 1 minute until golden (I know that sounds odd, 3 minutes then 1 minute, but the 2nd side really does cook much faster than the 1st side!). Once cooked, remove from the pan;

  4. Clean skillet – The skillet will be a bit dirty which will tarnish what is supposed to be a clean, clear sauce. So before we proceed, it’s best to clean the skillet. Pour out the excess fat from the pan, then give it a quick wipe with a paper towel. No need to be meticulous here;

  5. Reduce wine – To make the sauce, add the white wine and simmer rapidly to reduce by half. In this step, the alcohol will cook out so you won’t have any boozy flavour in the sauce. Then add lemon and bring to a simmer;

  6. Swirl in butter – Turn down heat to low, then add cubes of butter and swirl it to make it melt. This makes the butter emulsify with the wine and lemon juice to form a glossy, clear, slightly thickened sauce. The sauce would not thicken as well and it would split if you let the butter bubble and melt over high heat;

  7. Capers & parsley – To finish the sauce, add in capers and parsley; and

  8. Serve! Then serve the chicken pieces with the Lemon Butter Sauce. You’ll notice that there is not a ton of sauce. You don’t need loads, the sauce has enough flavour. From a practical perspective, the flour-parmesan crust of the chicken gets soaked with the sauce, and that’s all you need really, to enjoy this dish. (And regular readers know I’m a Sauce Girl!).

Plate of Chicken Piccata ready to be served
Close up of cut pieces of Chicken Piccata

Serve this with your starchy side of choice and a side salad to get some greens on your plate. Choose from:

  • Rice side dishes

  • Potato sides

  • Vegetable / salad sides

Some suggestions for you:

Enjoy! – Nagi x


Watch how to make it

Close up of plate of Chicken Piccata
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Chicken Piccata (Lemon Chicken with Capers)

Recipe video above. If, like me, you find there sauce of other Chicken Piccata recipes too sour, and the chicken kind of bland, I think you'll love this version! The lemon tang in the sauce is pleasant rather than lip-puckering, and the flavour of the chicken is boosted with a little parmesan in the flour coating.
Course Mains
Cuisine American-Italian, Western
Keyword chicken piccata, creamy lemon chicken
Prep Time 10 minutes
Servings 3
Calories 358cal
Author Nagi

Ingredients

  • 450g / 16oz chicken breast (2 large pieces), skinless boneless (Note 1)
  • 4 tbsp flour
  • 2 1/2 tbsp parmesan , finely grated (Note 2)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 tbsp olive oil
  • 1 tbsp / 15g unsalted butter

Lemon Sauce:

  • 2 tbsp / 30g unsalted butter , cut into 1.5cm / 1/2″ cubes
  • 2/3 cup dry white wine (Note 3)
  • 2 tbsp lemon juice , fresh
  • 3 tbsp capers in brine , drained (Note 4)
  • 1 1/2 tsp parsley , finely chopped, plus more for garnish

Instructions

Crispy Parmesan Chicken:

  • Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2″ thickness.
  • Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
  • Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
  • Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
  • Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.

Chicken Piccata Sauce:

  • Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
  • Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.
  • Add lemon and simmer 1 minute.
  • Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
  • Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!

Notes

Servings – If you use 2 large breasts (450g/16oz), you will serve 3 comfortable. If you use 2 smaller ones, this will serve 2 people.
1. Chicken – can also use tenderloin (no need to cut) or thighs (skinless, boneless, cut in half then pound).
2. Parmesan – or use store bought sandy type grated parmesan.
3. Wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Sub low sodium chicken stock/broth for a non alcoholic version.
Don’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.
4. Capers – best to use capers in brine, rather than the dry capers in salt (bit too salty for this dish).
5. Nutrition – assumes 2 tbsp fat is discarded after cooking chicken and 1.5 tbsp flour / parmesan is discarded after coating.

Nutrition

Calories: 358cal | Carbohydrates: 5g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 800mg | Potassium: 616mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg

Life of Dozer

He’s so stinky, I should put him in for dry cleaning too!

The post A better Chicken Piccata appeared first on RecipeTin Eats.

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