Julienne

Julienne is a French knife cut that makes long, thin sticks the size of a matchstick. The classic size is 3 mm (1/8 inch) square and 5 cm (2 inches) long. A fine julienne is half as thick. It is used for carrots, celery root, bell peppers (peppers in the UK), ginger, cucumber, zucchini (courgettes in the UK) and leeks.

How to do it

1. Peel the vegetable and cut it into lengths of about 5 cm (2 inches).
2. Cut a thin slice off one side so each piece sits flat and does not roll.
3. Slice it lengthwise into thin planks 3 mm (1/8 inch) thick.
4. Stack two or three planks and slice them lengthwise into sticks 3 mm (1/8 inch) wide.
5. Keep your fingertips curled under and the knife against your knuckles.

A mandoline with a julienne blade does this fast and evenly. Always use the hand guard. A julienne peeler works well for carrots and zucchini.

Why it works

Thin, even sticks cook in a minute or two, so they suit stir-fries and quick sautés. Raw, they stay crisp and mix well through salads and slaws. Their length makes them look neat in spring rolls, on top of soups or as a garnish.

Common mistakes

• Uneven planks. The sticks can only be as even as the planks they come from.
• Cutting the planks too wide, so you end up with thin flat strips rather than square sticks.
• Stacking too many planks at once. They slide apart and the sticks come out ragged.
• Leaving the cut vegetables out to dry. Keep them in a covered container or under a damp paper towel in the fridge.

In recipes

"Julienned", "cut into matchsticks" and "cut into fine strips" all mean this cut. A thicker stick of 6 mm (1/4 inch) is a batonnet. Cutting a julienne across into tiny cubes gives a brunoise. Leafy herbs cut into thin ribbons are a chiffonade, not a julienne.