Two terms that often come up in cooking especially when preparing vegetables are “brunoise” and “mirepoix.”  

In ths post, we find out what these two terms actually mean, as well as the difference between them. 

What is Brunoise? 

Brunoise is a precise way of cutting vegetables into very small, uniform cubes, usually around 1/8 inch or smaller. This technique is used when you want the vegetables to blend seamlessly into a dish, adding flavor without standing out too much in texture or appearance.  

The brunoise cut is most commonly used with firm vegetables like carrots, celery, or onions, and is often used in refined dishes where presentation is key. 

When making brunoise, you first julienne (cut into thin strips) the vegetable, and then slice those strips into tiny cubes. The result is a fine dice that can evenly cook, making it perfect for delicate sauces, garnishes, or finely textured dishes.  

What is Mirepoix? 

Mirepoix a mix of coarsely chopped vegetables that are used as a flavor base in many traditional dishes. This mixture usually consists of onions, carrots, and celery, which are sautéed slowly to release their flavors. Mirepoix is not about precision in cutting; it’s more about combining flavors.

The vegetables are often left in larger chunks compared to brunoise because they are usually cooked for a longer period and might be strained out or blended later in the recipe. 

Mirepoix is commonly used as a foundation for soups, stews, sauces, and stocks, adding a deep, rich base flavor. While the classic mirepoix ratio is two parts onion to one part carrot and celery, it can vary depending on the dish or regional cooking styles. 

The Difference Between Brunoise and Mirepoix 

Size

The most obvious difference between brunoise and mirepoix is the size of the cut. Brunoise is all about precision, with vegetables cut into tiny, uniform cubes, while mirepoix is a rougher chop with no need for precision.

In brunoise, the focus is on creating an even texture, while mirepoix is more about maximizing flavor through slower, longer cooking. 

Use

Brunoise is often used in dishes where appearance and texture are important. The fine cubes blend into the dish without being overly noticeable, making it ideal for more elegant or refined recipes. Mirepoix, on the other hand, is primarily used for its flavor, not appearance. It serves as the backbone of many dishes, adding depth and richness through slow cooking. 

Cooking Time 

Because brunoise is cut so small, it cooks much faster than mirepoix. A brunoise cut is usually added toward the end of cooking or cooked for a short time, as the vegetables can quickly become overcooked.

Mirepoix, with its larger pieces, is typically used at the beginning of cooking and allowed to simmer for a long time, helping to build the flavor over hours.