Skip to content
FriendsPantry

Knife cut

Julienne

Also: allumette (for potatoes), matchsticks

Thin, even matchsticks that cook in seconds and look neat raw.

Intermediate3 × 3 × 50 mm (fine julienne: 1.5 × 1.5 × 50 mm)

Julienne diagramJulienne: Thin, even matchsticks that cook in seconds and look neat raw. Size 3 × 3 × 50 mm (fine julienne: 1.5 × 1.5 × 50 mm). Drawn to scale with a 1 centimetre bar.

How to cut it

  1. Peel and trim the vegetable, then cut it into 5 cm lengths.

  2. Square off one side so it sits flat and cannot roll.

  3. Cut lengthways into 3 mm planks.

  4. Stack two or three planks and cut lengthways again into 3 mm sticks.

Why this shape

The tiny cross-section means sticks soften almost instantly in a stir-fry and stay crisp but easy to eat raw in salads and rolls.

Tips

  • Square off all four sides for perfectly even sticks; keep the trimmings for stock or soup.
  • A mandoline with a julienne blade is faster for large quantities — always use the guard.

Dishes that use it