The Brunoise

Pronounced (broon-wahz)

If you want to achieve a nice fine dice, the brunoise cut is the cut you use. It will leave you with a nice even pile of small 2mm cubes. Any smaller than this would be considered mincing.

To begin this cut, you follow the same starting process as the julienne. Once you have your 2mm - 3mm vegetable matchsticks, gather them together, and dice further into even cubes.

This knife technique is commonly used to add and cook into sauces, creating dishes like salsas or as a way to create a presentable garnish.