Julienne is a fine matchstick cut in which vegetables are sliced into even, thin sticks.

Origin

The cut comes from classic French cooking. Sticks of equal thickness cook at the same speed and look neat, whether they end up in a salad, as a garnish or in a stir-fry. Julienne also gives vegetables more surface, so they absorb dressings and seasoning quickly.

How to

Trim the vegetable into pieces of equal length and cut one flat side so it sits steady on the board. Slice it into thin planks, stack them and cut them into narrow strips. A sharp knife and a calm, even stroke help more than speed.

Common mistake: Uneven thickness, so the strips cook at different speeds.

The right tool

For precise cuts you need a stable, hygienic surface: our Premium Stainless Steel Cutting Board.

Related terms

Brunoise, Blanching