Brunoise

A culinary knife technique for dicing vegetables

Brunoise

Carrots cut in brunoise style

The brunoise is a culinary knife technique in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side. This technique is commonly used in French cuisine and is often applied to vegetables such as carrots, onions, and celery.

Technique

To achieve a brunoise cut, the chef begins by cutting the vegetable into thin, even slices. These slices are then stacked and cut into thin strips, known as a julienne. The julienned strips are then turned 90 degrees and diced into small cubes. The resulting brunoise should be uniform in size, typically around 3 mm on each side, although a finer brunoise can be achieved with practice.

Uses

Brunoise is often used as a garnish or as a base for sauces and soups. The small, uniform pieces allow for even cooking and a refined presentation. In classic French cooking, a mirepoix of brunoise vegetables might be used to add flavor to stocks and broths.

Related pages

• Julienne
• Mirepoix (cuisine)
• Dice (cutting)