How to Mince Vegetables

Mincing is a finer version of Brunoise.

As with Brunoise begin by creating Julienne then turn the Julienne perpendicular to your knife and cut into Brunoise.

Now holding the knife handle and the tip with your other hand employ a rocking motion of the knife up and down over the Brunoise to chop it more finely, moving backwards and forwards with a rocking motion over the pile of Brunoise until the ingredient is minced.

It should be so small it’s difficult to distinguish individual pieces but rather it looks more like a rough puree.