Meaning

(cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne..

Definitions by Sense

1. (cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
2. A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
3. (transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

Example Sentences

Grapefruit sorbet with brunoise of citrus fruits.

Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.

(Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.

Word Forms

• brunoises
• brunoising
• brunoised

Related Words

When Should You Use Brunoise?

Use brunoise when its meaning, tone and grammar fit the full sentence. A synonym is not always a direct replacement.

Practice This Word

Frequently Asked Questions