Macédoine

What Is Macédoine?

Macédoine is a French culinary cut consisting of small, even cubes, commonly around 5 mm on each side. It is made by first preparing vegetables into even slices and batons, then cutting the batons into cubes. The term can also describe a mixed vegetable preparation or salad made with diced vegetables.

How to Cut a Macédoine

1. Wash, peel and trim the vegetable as required.
2. Square the sides so the ingredient is stable and the cut is even.
3. Cut the vegetable into slices approximately 5 mm thick.
4. Cut the slices into batons approximately 5 mm wide.
5. Align the batons and cut across them into 5 mm cubes.
6. Remove irregular end pieces if a precise presentation is required.

Macédoine Versus Jardinière and Brunoise

Jardinière is a baton-shaped cut, usually larger than a macédoine. Macédoine is a small dice, commonly around 5 mm. Brunoise is finer, generally around 3 mm. A macédoine can be made by cutting jardinière batons into cubes.

Culinary Uses

Macédoine vegetables may be served hot as a buttered vegetable garnish or cold in a salad, sometimes bound with mayonnaise or another dressing. The small, even dice provides a consistent texture and an attractive appearance in composed dishes.

Chef’s tip: Keep the cubes uniform and cook them only until tender. Overcooking can make the small pieces break down and lose their shape.