julienne

Julienne is a knife cut used in cooking to produce thin, uniform strips of vegetables or other ingredients, resembling matchsticks. The term is French and denotes slender sticks prepared for even cooking and appealing presentation; the exact origin of the name is uncertain, but it has long been associated with this style of cut in classical French technique.

To julienne, start with a firm, peeled vegetable. Trim to create a rectangular block, then cut into slices of even thickness. Stack the slices and cut crosswise into long, slender strips about 1/8 inch (3 mm) wide and roughly 2 to 3 cm long. A very sharp knife or a mandoline with a hand guard yields the most uniform results. Keep the strips aligned to ensure even cooking, and work on a stable cutting surface to reduce injury.

Julienned vegetables are common in salads, stir-fries, soups, and garnishes. Carrots, bell peppers, zucchini, cucumber, onions, and potatoes are frequently prepared this way; it also works with fruit such as apples or pears for certain dishes. The cut cooks quickly and evenly, allowing sauces or dressings to cling to the surface.

Related cuts include batonnet (thicker sticks) and brunoise (tiny dice). Safety and quality tips: use a very sharp blade, keep strips uniform in size, and pat dry before sautéing to prevent steaming. Soaking in acidulated water can prevent browning for some vegetables.