Brunoise
Brunoise is a very fine dice cut with sides of about 1 to 3 millimetres.
The cut is a classic of French knife work and starts from julienne strips. Even cubes cook at the same pace and spread finely through sauces, tartare, fillings or as a garnish in clear soups. The result looks neat and tastes even, because no piece is larger or coarser than another.
How to
Trim the vegetable into a rectangular block, then cut it into even strips (julienne). Gather the strips and cut across into fine cubes. Use a sharp knife and a stable board, and keep your fingertips curled in.
Common mistake
A dull knife crushes the vegetable and gives uneven pieces. Sharpen your knife before you start.
Related recipes
Asparagus Wild Garlic Risotto with Prawns, Spanish national dish - Vegetarian Paella
The right tool
For precise cuts you need a stable, hygienic surface: our Premium Stainless Steel Cutting Board.
Related terms
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