---
title: "Brunoise: what it means in cooking — Tiny Plates"
description: "Brunoise is the smallest classic dice, with cubes about 3 mm on each side, cut from a julienne and used in sauces, garnishes and fine fillings."
url: "https://www.tinyplates.dev/glossary/brunoise"
---

# Brunoise

Brunoise is the smallest classic dice, with cubes about 3 mm on each side, cut from a julienne and used in sauces, garnishes and fine fillings.

Also called Fine dice, Brunoised.

Brunoise is a very small, even dice. Each cube is about 3 mm (1/8 inch) on each side. A fine brunoise is half that, about 1.5 mm (1/16 inch). Cooks use it for vegetables that should almost melt into a sauce, or sit as a neat [garnish](https://www.tinyplates.dev/glossary/garnish) on top of a dish.

## How to do it

1. Cut the vegetable into a [julienne](https://www.tinyplates.dev/glossary/julienne): matchsticks 3 mm (1/8 inch) square and about 5 cm (2 inches) long.
2. Gather a small bundle of matchsticks and line them up with the ends level.
3. Hold them with your fingertips curled under.
4. Cut across the bundle every 3 mm (1/8 inch). Each cut gives a row of tiny cubes.
5. For a [shallot](https://www.tinyplates.dev/glossary/shallot), skip the julienne. Halve it, make thin cuts toward the root without cutting through it, make one or two horizontal cuts, then slice across.

## Why it works

Tiny, even pieces cook through in a minute or two and soften at the same time. They spread flavor evenly through a sauce or a filling without leaving chunks. In a clear soup or a plated dish, a precise brunoise also looks clean and deliberate.

## How to use it

* Shallots for vinaigrettes, beurre blanc and pan sauces.
* Carrot, celery and leek as a fine [mirepoix](https://www.tinyplates.dev/glossary/mirepoix) for delicate sauces.
* Bell pepper or cucumber scattered over fish or tartare.

## Common mistakes

* Starting from uneven matchsticks. The cubes can only be as even as the julienne they come from.
* Using a dull knife. It bruises soft vegetables and leaves them wet.
* Rocking the knife over the pile until it turns to mush. That is a [mince](https://www.tinyplates.dev/glossary/mince), not a brunoise.
* Trying to cut too many sticks at once so they spread out and the cubes come out uneven.

## In recipes

"Brunoise", "fine dice" and "very finely diced" usually mean this cut. A small dice of 6 mm (1/4 inch) is a [macédoine](https://www.tinyplates.dev/glossary/macedoine), twice the size.

## Related terms

* [JulienneJulienne is a knife cut that turns vegetables into thin, even matchsticks about 3 mm thick and 5 cm long, for salads, stir-fries and garnishes.](https://www.tinyplates.dev/glossary/julienne)
* [DiceTo dice is to cut food into small, even cubes. Large, medium and small dice have set sizes, so everything in the pan cooks at the same rate.](https://www.tinyplates.dev/glossary/dice)
* [MacédoineMacédoine is a small, even dice of about 6 mm, and also a mix of fruit or vegetables cut that way and served as a salad, side dish or garnish.](https://www.tinyplates.dev/glossary/macedoine)
* [MinceTo mince is to cut food into the smallest pieces you can, finer than chopped, so garlic, ginger, shallots or herbs melt into a dish with no chunks.](https://www.tinyplates.dev/glossary/mince)
* [ShallotA shallot is a small, mild onion that grows in clusters, sweeter and gentler than a regular onion. Here is how to use it and what to swap in for it.](https://www.tinyplates.dev/glossary/shallot)
* [Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.](https://www.tinyplates.dev/glossary/chefs-knife)

[More in knife skills and preparation](https://www.tinyplates.dev/glossary/category/knife-skills)[Every term from A to Z](https://www.tinyplates.dev/glossary)