Technique

Julienne

Julienne cuts vegetables into fine matchstick strips of even thickness so they cook at the same rate and sit neatly on the plate. The cut depends on a stable board, a sharp chef's knife and repeated, measured strokes rather than speed.

Duration · 10 min

Ingredients

Try it with

Ingredient

Garlic

Garlic is often cut into fine slivers or brunoise after julienne practice on firmer vegetables.

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Equipment

Tools you might need

Equipment

Chef's Knife

A sharp chef's knife with a stable board is the minimum tool for controlled julienne cuts.

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