Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, potatoes for Julienne Fries, or cucumbers for naengmyeon.
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. The measurement for julienne is 1–2 mm × 1–2 mm × 4–5 cm (0.04–0.08 in × 0.04–0.08 in × 1.6–2 in). Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (3 mm × 3 mm × 3 mm).
A potage julienne is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half-ligne in thickness and about eight or ten lignes in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term en chiffonade. The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread.
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