brunoise

English edit

Etymology edit

From French brunoise.

Pronunciation edit

(UK) IPA^(key): /bɹʊˈnwɑːz/, /bɹuːˈnwɑːz/
(US) IPA^(key): /bɹuˈnwɑz/
Rhymes: -ɑːz

Noun edit

brunoise (countable and uncountable, plural brunoises)

(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.
- 2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →ISBN:
  Grapefruit sorbet with brunoise of citrus fruits.
- 2006, Elin Hilderbrand, The Love Season, Macmillan, →ISBN, page 131:
  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.
- 2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA, →ISBN:
  Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.
A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
- 1908, Charles Herman Senn, The Menu Book, page 70:
  (Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.

Coordinate terms edit

(mixture of vegetables): Holy Trinity (Cajun cuisine)

Verb edit

brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)