Julienne

Julienne (French julienne) is a classic French cut in which vegetables are turned into thin even matchsticks about 2–3 mm thick and 4–5 cm long. It is one of the base techniques that underlies the finer brunoise (the julienne sticks are simply shredded crosswise into cubes).

To obtain perfect matchsticks the vegetable is first trimmed into a neat rectangular block, divided into thin planks, and these are then stacked and cut into equal strips. Carrot, courgette, celery, pepper, leek, and ginger are most often cut this way. The thinness of the julienne ensures quick even cooking and a delicate texture, while its elegant appearance makes it a favourite cut for salads, soups, garnishes, fillings, and stir-fries. Two meanings of the word should be distinguished: in classical cookery the julienne is precisely the matchstick cut, whereas in Soviet and post-Soviet restaurant cuisine “julienne” is the name of a hot appetiser (of mushrooms, poultry, or game) baked in a cocotte — the name comes from the cutting method. Here it is the cutting technique proper that is meant.