Brunoise (French pronunciation: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 mm (⁄ in) or less on each side. [1]

Oct 4, 2021 · Brunoise is a technique for cutting vegetables. It is the method of cutting vegetables into the smallest pieces before they’re considered to be a mince (at which point, you might be better off …

Nov 14, 2022 · 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 …

Nov 24, 2021 · Brunoise-style cutting originated outside of Paris in the Brunoy Commune; hence the name “brunoise.” It was first developed as a cooking technique to add color and intrigue to fancy …

May 14, 2025 · A brunoise cut is a precise knife technique that transforms vegetables into small, uniform cubes. The standard brunoise cut size is about 1/8 inch (3 mm) on each side.

Dec 7, 2025 · A brunoise is a classic culinary knife cut where vegetables are diced into precise, tiny cubes, typically measuring about 1/8 inch (or 3mm) on each side. It’s the secret weapon of …

The classic brunoise consists of carrots, onions, leeks, celery, and turnip cut brunoise and cooked gently in butter. This is often used as a flavoring ingredient to accompany other meals such as sauces and …

Jan 8, 2024 · The brunoise cutting technique transforms a vegetable (or other ingredient) into tiny cubes. Informally, and generally, you do not need to get out a ruler if someone asks you to do a …

Mar 5, 2023 · Created from the julienne cut, the brunoise is a fine dice larger than a mince but smaller than a rough chop. The cut is perfect for use when creating soup garnish or flavoring a sauce.

Mar 25, 2020 · Brunoise vegetables are the tiniest of cuts. The formal-looking little squares add color and elegance to dishes.