Sekirov Dictionary

brunoise

UK /bɹʊˈnwɑːz/US /bɹuˈnwɑz/

noun2

  1. A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
  2. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

verb1

  1. To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.
forms

brunoised · brunoising · brunoises

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