What The Brunoise Knife Cut Is And When To Use It

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If a recipe calls for a brunoise knife cut, it is just a fancy way of saying that a vegetable should be cut into small, precise, and uniform cubes that are either 3mm (regular) or 1.5mm (fine) in size, according to Cook’s Info. The name is derived from the Brunoy commune in France, where the cut was popularized.

Though dicing vegetables will get you a similarly square result, the brunoise cut is even smaller and can be useful when making garnishes to sprinkle on top of finished dishes, per Fine Dining Lovers. You will typically see the technique mentioned when starting a deeply flavored dish with a mirepoix, which is a common seasoning base of carrots, celery, and onions for soups, pasta, and rich sauces. The small cubes allow for the maximum surface area of the veggies, which easily soften, and can be left with a slight bite or immersion blended. 

Sturdier vegetables work best for this technique, as the cut is too small for juicy ones like tomatoes or pineapple; the most common veggies used with a brunoise cut are onions, carrots, celery, and peppers. For a successful brunoise, you will first need to make broad slices that are then cut julienne. When you have the long thin slices from the julienne, you can then hold them tightly together and cut off the small cubes for the brunoise — et voilà, you’ve got it!



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