SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
In contemporary cuisine, the pursuit of pure flavor is the chef’s greatest challenge. Often, when making traditional emulsified sauces, we find that the distinctive taste of egg masks the subtler nuances of our premium ingredients. Today we present a solution that redefines the standard: Kimchi Mayo, made with our latest product, Promayo.
The great advantage of using Promayo in this recipe is its absolute neutrality. As a 100% plant-based powder blend, it contains no eggs, allowing the fermented, spicy, and tangy flavors of kimchi to come through with unprecedented clarity and precision. The texture yields to the flavor, becoming the perfect vehicle for highlighting the complexity of Korean cuisine without the distortion of animal fats.
By omitting the egg, this recipe automatically becomes an exceptional vegan option, free of major allergens such as dairy, gluten, and soy. Furthermore, it ensures complete food safety by eliminating the risks associated with raw eggs, allowing you to innovate without technical limitations.
Some recipes do not need to be complicated to be extraordinary. The chive, garlic, and parsley mayonnaise by Carlos Maestre is exactly that: a sauce with classic roots and recognizable market ingredients, but executed with a technical precision that elevates it above any conventional mayonnaise. And the ingredient that makes it possible is Promayo, our […]
The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
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