Brunoise
Brunoise is a classic French knife cut that produces tiny, even cubes about 3 mm (1/8 in) on each side. It is made by cutting vegetables into fine julienne strips and then dicing across them.
Sizes compared
| Cut | Size | Common uses |
|---|---|---|
| Fine brunoise | 1.5 mm / 1/16 in cube | Consommé garnish, delicate sauces |
| Brunoise | 3 mm / 1/8 in cube | Garnish, vinaigrettes, fine sauces |
| Small dice | 6 mm / 1/4 in cube | Soups, sautés, salsa |
| Medium dice | 12 mm / 1/2 in cube | Stews, roasting |
| Large dice | 20 mm / 3/4 in cube | Stocks, long braises |
Why bother with such a small cut
Even cooking. Every piece is the same size, so every piece softens at the same time. Uneven cuts give you mush next to crunch.
Fast flavour release. Smaller pieces mean more surface area for their weight. A 3 mm cube has roughly four times the surface-to-volume ratio of a 12 mm cube, so flavour moves into a sauce or oil quickly. That suits pan sauces and vinaigrettes that cook for only minutes.
Texture without bulk. Brunoise adds colour and a little bite to sauces, tartares, and salsas without big chunks interrupting each spoonful.
Appearance. In clear soups such as consommé, uniform jewel-like cubes look intentional and refined.
How to cut it
- Square off the vegetable so it sits flat and stable. Save the trimmings for stock.
- Slice into planks 3 mm thick. A mandoline makes this fast and even.
- Stack the planks and cut them into 3 mm strips. This is julienne.
- Gather the strips into a neat bundle and slice across at 3 mm intervals.
Keep your knife sharp. A dull blade crushes cells instead of slicing them, releasing water that makes the cubes wet and ragged. Clean cuts also reduce enzymatic browning on cut surfaces of produce such as apple.
Common uses
- Garnish for consommé and clear broths
- Shallot brunoise in vinaigrettes and beurre blanc
- Carrot, celery, and leek brunoise for refined sauces
- Mixed pepper brunoise on fish or in tartare
Brunoise of onion and shallot
Alliums have layers, so the method changes. Halve the bulb, make thin horizontal and vertical cuts toward the root (leaving it intact), then slice across. The root holds everything together while you cut.
Brunoise takes practice, so it pays to plan it into your mise en place before cooking starts.
Questions
What size is a brunoise cut?
A standard brunoise is a 3 mm (1/8 in) cube. A fine brunoise is half that, about 1.5 mm (1/16 in), cut from fine julienne.
What is the difference between brunoise and mince?
Brunoise is a uniform cube with clean edges; mince is a rough, very fine chop with no set shape. Brunoise keeps its shape and texture, while minced food tends to melt into a dish.
How do you make a brunoise?
Square off the vegetable, slice it into 3 mm planks, stack and cut the planks into 3 mm julienne strips, then line up the strips and cut across them at 3 mm intervals to make cubes.
Which vegetables are best for brunoise?
Firm vegetables that hold clean edges: carrot, celery, turnip, zucchini skin, bell pepper, shallot, and firm fruit like apple. Very soft or watery produce such as tomato flesh tends to smear.