Julia's Strawberry Sauce
or Raspberry Sauce, or Coulis


The sauce of many uses—to accompany ice creams, puddings, custards, and souffles, to mention a few. Fresh berries are the most desirable, of course, but the packaged frozen ones do nicely out of season.

Ingredients For About 2 Cups:

Special Equipment Suggested:

Purée the berries, half the sugar called for, and 3 tablespoons of lemon juice in the machine, continuing until the sugar is completely dissolved—2 to 3 minutes. Taste carefully to be sure there are no tiny undissolved granules. Purée in more sugar by the spoonful if needed and more lemon juice by droplets. Sieve, if necessary, to remove seeds and seed residue.

Ahead-of-Time Note: Refrigerate in a covered bowl; the sauce will keep for a day or two.


by Julia Child
Photographs by Michael McLaughlin
U.S.A. $35.00, Canada $49.00 (Hardcover)
Alfred A. Knopf
Released 1995
ISBN: 0-679-76005-9
(Reprinted with permission.)


Julia Child's Cooking Tips
from "In Julia's Kitchen with Master Chefs"

Garlic Lore And Handling Tips From Julia
Julia's Strawberry or Raspberry Sauce or Coulis
Julia's Notes On Cooking Green Beans
Julia's Notes On Anchovies
Julia's Notes On Peeling, Seeding, and Juicing Tomatoes

More Julia Child

Tipping Our Toques to the True Master
Photos from the Julia Child Awards, May 1996

This Archived Page created between 1994 and 2001. Modified August 2007