Brunoise

Brunoise (French pronunciation: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 mm (1⁄8 in) or less on each side.^[1] In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water, then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A typical brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.^[2] It is the smallest of the dice cuts.^[3]

A pile of carrots brunoise

A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid.^[4] This is due to the increase in surface area over a traditional chopping method and is preferred for recipes that do not benefit from the texture of chopped vegetables.^[5]