What is the difference between them?

On Mon, 21 Oct 2013 13:24:24 +0100, "Thumper" >
wrote:

> What is the difference between them?

GGIYF. Where did you dig that up? The coulis au jus you're asking
about is called gravy today. A modern day coulis is made with
vegetables if it's intended to be used with meat, but we mainly think
of it as a fruit sauce.

Better questions would have been:

1. What is the difference between béchamel and velouté?
2. What is the difference between coulis au jus and demi glace?





--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 21 Oct 2013 13:24:24 +0100, "Thumper" >
> wrote:
>
>> What is the difference between them?
>
> GGIYF. Where did you dig that up? The coulis au jus you're asking
> about is called gravy today. A modern day coulis is made with
> vegetables if it's intended to be used with meat, but we mainly think
> of it as a fruit sauce.

Still trying to work out what GGIYF means. I've always called gravy gravy,
its chefs using poncey french culinary words that started calling it coulis.
>
> Better questions would have been:
>
> 1. What is the difference between béchamel and velouté?

My answer would be; bechamel is a sauce, veloute is a smooth (blended) soup.
At least that's what it has been on UK Masterchef.

> 2. What is the difference between coulis au jus and demi glace?
>
You've told me the first, but I don't know the other. You will have to tell
me.

Thumper