batonnet

A batonnet is a culinary term that refers to a small, long, thin stick or shape cut from a vegetable, typically a carrot or a zucchini. It is a key component in French cuisine, particularly in the preparation of sauces and soups. To create a batonnet, the vegetable is typically peeled and then cut into a long, thin cylinder, with a rough estimate of 1/2 inch (1 cm) in diameter and 1 inch (2.5 cm) in length.

Batonnets are commonly used in various French cooking techniques, including sautéing and steaming. They can also be used as a base for other shapes, such as julienne or baton. The batonnet shape allows for quick and even cooking, and its size makes it easy to incorporate into sauces and soups without overpowering the other flavors.

In addition to its practical uses in cooking, the term "batonnet" can also refer to a thin, cylindrical stick used as a garnish or a tool in cooking. In this sense, the batonnet is often made from a plant stem, such as a parsley or rosemary sprig, and is used to add a touch of freshness and fragrance to a dish.

The use of the term "batonnet" dates back to the late 18th century, when French chefs began using the term to describe specific shapes and cuts of vegetables. Over time, the term has been adopted by chefs and cooks around the world, and is now an integral part of many cuisines. Despite its widespread use, the term "batonnet" remains closely associated with traditional French cuisine and cooking techniques.