Cutting a Brunoise

A brunoise is a 3 mm cube, the julienne turned sideways. Cut your matchsticks first, line up a small bundle, and slice across them at the same width. Carrot, celery and shallot are the usual suspects. Go slowly at the start: a sloppy julienne gives you rectangles, not cubes. The point is a garnish or sauce base that softens in a minute or two and looks deliberate on the plate. Save the trimmings for stock.