aromats

Good fresh vegetables carrot, onion, leek, fresh herbs, fresh spices such as peppercorns, collectively referred to as aromatics or aromats.

Ratio Michael Ruhlman 2009

The method is standard: Make your reduction with the appropriate aromats and vinegar, strain it into your cooking vessel (a double boiler ensures gentle heat, but you can use direct low heat if you wish), add salt (salting early is important to ensure it dissolves), add the yolks, and cook the mixture, whisking continuously, until the eggs are fluffy and cooked (150F to 160F).

Ratio Michael Ruhlman 2009

Perhaps one of the best aromats in a mayonnaise is finely minced shallot.

Ratio Michael Ruhlman 2009

And like other mother sauces, the vinaigrette is infinitely variable, not only in your choice of seasonings and aromats but in your choice of fat and your choice of acid, which doesnt necessarily have to be vinegar.

Ratio Michael Ruhlman 2009

You can make a mayonnaise just as you need it or you can make a mayonnaise base and use it as needed, adding seasonings and aromats as the occasion warrants.

Ratio Michael Ruhlman 2009

Reduce or remove from the heat and whip in the butter as you would oil for a mayonnaise, then add fresh aromats and additional seasoning such as lemon juice as necessary.

Ratio Michael Ruhlman 2009

Some people choose to strain the emulsified sauce before adding the final aromats, which will remove any bits of cooked egg, should there be any.

Ratio Michael Ruhlman 2009

White wine or lemon juice can be substituted, and garlic raw or roasted and black pepper can be used as aromats.

Ratio Michael Ruhlman 2009

And the acidic component often includes a reduction: vinegar is reduced with aromats, then strained and included in the final sauce as part of the water.

Ratio Michael Ruhlman 2009

Use white wine & heaps of aromats & the smell is intoxicating when you left the foil off.

At My Table 2007