Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables that are used as ingredients to flavor soups and sauces and likewise, it is the cooking technique of chopping vegetables into an extremely fine dice of a couple of milimetres each side

Brunoise is a method of food preparation in which the food item is first julienned and then turned 90 and diced again, producing cubes of a side length of about 2 mm on each side or less. Common items to be brunoised are leeks and carrots.

Brunoise is pronounced "broon-wahz
Other definition:
Brunoise refers to small 2mm cubed dice of vegetables, and others. It is a method of cutting of same size.

Related Articles

Fumet ■■■■■■■■■
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More
Sous Vide ■■■■■■■■
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More
Sorrel ■■■■■■■■
Sorrel refers to a leafy vegetables /herb which is both known to be edible and medicinal. Sorrels have . . . Read More
Julienned ■■■■■■■■
Julienned refers to a culinary technique in which vegetables or other food items are cut into thin, matchstick-like . . . Read More
Oignon pique ■■■■■■■
Oignon pique is a French culinary term which literally means pricked onion. It is done by pricking the . . . Read More
French ■■■■■■■
French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More
France ■■■■■■■
France is renowned worldwide for its rich and diverse culinary traditions. French cuisine is often considered . . . Read More
Small Sauces ■■■■■■■
Small Sauces is a culinary term which refer to sauces made by adding one or more ingredients to a leading . . . Read More
Revenir (Faire) ■■■■■■■
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil;  to give vegetables, . . . Read More
Crème ■■■■■■■
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. . . . Read More