How to Brunoise a Shallot

February 4, 2016

Boathouse Saute Chef, Kevin Murray, shows us how to brunoise a shallot.

Awesome knife skills. Thanks Kevin.

bru·noise
bro͞onˈwäz/
noun
Finely diced vegetables that are cooked in butter and used to flavor soups and sauces.

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Ready to tie the knot this winter? Book your wedding at Ray’s Northwest Room January-March 2019 and receive 10% off your officiant, florist and photographer when you hire any of our preferred partners below! Plus we’ll waive your ceremony fee for weddings of 65 people and under, a $600-800 value. Call us at 206.789.6309 or email …

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