julienned

Julienne is a culinary knife cut that produces long, thin strips of vegetables or meats. The pieces are uniform in thickness and width, typically about 1/8 inch (3 mm) wide and 1 to 2 inches (2.5–5 cm) long. The cut is named for its slender, matchstick-like appearance and is common in French cuisine and many other kitchens.

To prepare julienne, trim the item to create flat sides, then cut into batonnet sticks about 1/4 inch (6 mm) square in cross-section. Stack the batonnet pieces and slice them lengthwise into uniform strips. For speed, a mandoline with a julienne blade can be used. A sharp knife is essential, and fingers should be kept away from the blade.

There are finer variants: fine julienne, about 1–2 mm wide, and standard julienne of about 3 mm. Some chefs emphasize keeping the pieces the same length to ensure even cooking.

Common uses: julienned vegetables are used as garnishes, in salads and slaws, in stir-fries, or as delicate toppings for soups and gratins. They can be blanched briefly to soften, or sautéed quickly to preserve a crisp-tender texture. Julienned potatoes are used for shoestring fries or hash browns.

Safety and preparation tips: use a sharp knife; when working with apples or other prone-to-browning fruits, toss with lemon juice to prevent discoloration; maintain even thickness for uniform cooking.