Knife Cuts: Brunoise

Brunoise is the finest cube cut in the classical French brigade system, producing perfect cubes of 1–3 mm on each side. Standard brunoise is approximately 3 mm; fine brunoise (also called 'brunoise fine') is 1–1.5 mm. The cut is always derived from julienne: the ingredient is first squared into planks, then cut into julienne matchsticks of the target dimension, and finally those sticks are gathered and cross-cut at the same interval to yield uniform cubes. Maintaining consistent plank thickness from the outset is what ensures uniform cubes throughout; any variation in the julienne width produces cubes that cook unevenly. Because of their tiny surface area relative to volume, brunoise pieces cook extremely quickly — often in under a minute in hot fat — and are used primarily in refined aromatic bases (soffritto, mirepoix fine), as a garnish for consommé, in compound butters, and in delicate preparations where visible texture should be present but not dominant. Carrots, celery, leeks, turnips, bell peppers, and cucumber are the most commonly brunoise'd vegetables.

“She sweated a brunoise of shallot, carrot, and celery in clarified butter until the cubes were translucent but still held their shape.”

• ConceptMirepoix
• TechniqueSauté

1. 1.Le Répertoire de la Cuisine — Louis Saulnier
2. 2.The Professional Chef — Culinary Institute of America (10th ed.)
3. 3.Jacques Pépin: New Complete Techniques — Jacques Pépin
4. 4.On Cooking — Sarah Labensky & Alan Hause

Confidence: high