Julienne

A vegetable is said to be cut in julienne when it is cut into small sticks about 3 inches [7.5 cm] long and 1/16 inch to 1/8 inch [about 3 mm] on each side. Vegetable slicers (see “Mandolines and Vegetable Slicers”) have julienne attachments, but they never seem to cut things the right size, and if the vegetable is hard, like celeriac or carrots, too much force is required to work it through the blades. When julienning, it’s best to begin by slicing the vegetable with a vegetable slicer. You can of course use a knife, but it’s hard to keep everything even. Then stack the slices 3 to 5 slices deep and thinly slice the stack with a knife. All vegetable slicers and mandolines come with a guard to keep you from slicing your hand instead of the vegetable. Even though the guards are often awkward, especially as you get near the end of the vegetable, resist the temptation to dispense with something to protect your hand.