Jeni Wright, Eric Treuille, Le Cordon Bleu

Cutting Julienne

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Julienne is a classic French culinary term describing ingredients, such as the lime zest shown here, that have been cut into very thin strips. When using as a decoration, soften the strips first; blanch them in boiling water for 1-2 minutes, drain and refresh in cold water, then pat dry.
  1. Pare zest strips lengthwise from the fruit using a vegetable peeler.

  2. Cut strips lengthwise into fine shreds with a chef’s knife.

© 1996 All rights reserved. Published by Le Cordon Bleu.