Mastering Classical French Brunoise Technique

Perfect brunoise (3mm dice) is essential for professional barigoule sauce as it ensures even cooking and elegant presentation. Use a sharp knife and consistent technique - cut vegetables into uniform planks, then batons, then cubes. The key is maintaining steady knife work and taking time for precision. Properly cut brunoise allows vegetables to cook evenly and creates a refined sauce texture. Uneven cuts result in some pieces being overcooked and mushy while others remain raw and harsh. Practice this fundamental technique as it forms the foundation of classical French cooking and elevates any dish from home-cooking to restaurant quality.