How To Julienne

Julienne (joo-lee-EHN) is a French word for cutting food into thin long strips or “matchsticks” using a knife or a mandoline. This technique is often used with vegetables to add texture to a dish and to ensure even cooking. From what I can tell, the origins and story of this technique are unclear. Some say it was invented by a French Chef, Jean Julien, who created a clear soup garnished with thin strips of vegetables. The first known use of the term in print, however, is said to be in a book published in 1722 and authored by a French chef who was the Master Chef to various royalty, including Louis XIV.

Step 1: Start by trimming the root end and the top 1 inch of the dark-green end and by peeling the outer-most layer of the scallion. Rinse to remove any dirt and then pat dry with a paper towel. Using a sharp knife, cut each scallion into 1/3 pieces or approximately 2 inches in length.

Step 2: Halve each piece of scallion lengthwise to create a flat side.

Step 3: Placing each piece with its flat side down, cut lengthwise into thin even slivers or “matchsticks”.

Result: Voila!

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Ginger

Step 1: Start by peeling a 2 inch square piece of ginger using a sharp knife. Trim each end to create a flat surface to rest the ginger on.

Step 2: Cut the ginger into long thin slices lengthwise.

Step 3: Stack the ginger slices.

Step 4: Thinly cut down the row of ginger slices to make thin even slivers or “matchsticks”.

Result: Voila!

You can use this technique on all sorts of vegetables and meats. Just remember to use a sharp knife, create a flat surface, break down the ingredient into thin strips and then cut it further into thin slivers. It’s easy and makes for a good looking dish. Stay tuned for more knife techniques.

~Anjali