intermediate3 min read
Brunoise: The Tiny Precision Dice
Learn to cut vegetables into perfectly tiny 3mm cubes used in fine sauces, stuffings, and restaurant-style garnishes.
Why Learn Brunoise
Brunoise is a 3mm × 3mm × 3mm dice — essentially a julienne cut diced crosswise. It dissolves into sauces and soups, creating a refined texture.
How To Do It
- 1First, julienne your vegetable into 3mm matchsticks.
- 2Line up the matchsticks parallel to each other.
- 3Cut across them at 3mm intervals to create tiny cubes.
- 4Keep your guiding hand in a claw position for safety.
Where to Use It
- 1Mirepoix for refined consommé and bisque.
- 2Toppings for tartare and ceviche.
- 3Mixed into vinaigrettes for texture.
- 4Stuffings for ravioli and dumplings.
