- Finely diced vegetables that are cooked in butter and used to flavor soups and sauces.
“This recipe calls for a brunoise of carrots, onions, and celery.”
“One of the first things I learned in culinary school was how to perfect my knife skills to make a brunoise.”
“If you have some leftover vegetables, cut them into a brunoise and mix them into eggs for breakfast.”
French, early 19th century
Why this word?
Even inexperienced cooks are likely familiar with the term “dice” — a fine chop for food — but “brunoise” is the French culinary term for a small cube. This style of knife cut is often used for harder vegetables, such as celery, onions, carrots, and potatoes, which are then cooked in butter and used in soups, sauces, and stews.
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