brunoise en · NOUN
Pronunciation
- /bɹuːˈnwɑːz/ (UK)
- /bɹunˈwɑ/ (US)
- /bɹuˈnwɑz/ (US)
- /bɹʊˈnwɑːz/ (UK)
Etymology
Borrowed from French brunoise.
Meanings
-
(countable, uncountable) 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.
Grapefruit sorbet with brunoise of citrus fruits.
2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →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.
2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA, →ISBN: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:
-
(countable, uncountable) A 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:
Forms
| Spelling | Features | Labels | Source |
|---|---|---|---|
| brunoises | Number=Plur | lexicographic |
Coordinates
Holy Trinity (mixture of vegetables)