brunoise

plural brunoises

1. countableuncountablecookingA 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.

   Grapefruit sorbet with brunoise of citrus fruits.

   2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →ISBN

   2 more examples

   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.

   2006, Elin Hilderbrand, The Love Season, Macmillan, →ISBN, page 131

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

   2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA, →ISBN

2. countableuncountableA mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

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

   1908, Charles Herman Senn, The Menu Book, page 70

present singular third person brunoises · participle present brunoising · participle past brunoised · past brunoised

1. transitiveTo cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.