Julienne vs. Mandoline — What's the Difference?

Consommé or broth garnished with long thin strips of vegetables.

A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts.

Cut into long thin strips

A utensil consisting of a base into which adjustable blades are set, used to slice or cut fruits and vegetables.

To cut (food) into long thin strips.

A mandolin.

(cooking) A garnish of vegetables cut into long, thin strips.

(music) mandolin

(transitive) To prepare by cutting in this way.

To slice using a mandoline

A kind of soup containing thin slices or shreds of carrots, onions, etc.

Cut into long thin strips;