Julienne, French: allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.[1] Common items to be julienned are carrots for French: carrots julienne, celery for French: céléris [[remoulade]], potatoes for julienne fries, or cucumbers for .
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate.[2] The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise .
The first known use of the term in print is in François Massialot's French: Le Cuisinier Royal et Bourgeois (1722 edition).[1] The origin of the term is uncertain.