brunoise

Borrowed from French brunoise.

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

brunoise (countable and uncountable, plural brunoises)

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.
   • 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.

2. 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.

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

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

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

• GGS (“ginger, garlic, and scallions”)
• Holy Trinity (“onions, celery, and bell peppers, in Cajun cuisine”)
• mirepoix (“onions, celery, and carrots”)

• neibours

• IPA^(key): /bʁy.nwaz/

• Audio (France (Toulouse)):

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brunoise f (plural brunoises)

1. brunoise