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.
Yes, you can — and the result can be just as stable, creamy and versatile as a traditional mayonnaise. The key lies in replacing the technical function of egg — its emulsifying capacity — with a system of 100% plant-based ingredients capable of binding water and oil with the same efficiency.
This recipe for “classic” flavour vegan egg-free mayonnaise is built around Promayo, a powdered mix that combines starch fibre (alpha-cyclodextrin), potato protein and corn starch. Three plant-based ingredients that reproduce the emulsifying behaviour of the yolk and bring body, stability and creaminess without any egg, dairy, gluten or soy.
It is a neutral base, ready to be customised with the oil, acid and aromatics that each preparation calls for.
Making an egg-free mayonnaise using a plant-based ingredient offers clear advantages in professional kitchens:
The neutrality of mayonnaise made with Promayo opens up a range of creative possibilities that we have compiled in our complete recipe book: from an extra virgin olive oil mayonnaise with a Mediterranean profile, a truffle mayonnaise for fine-dining finishes or a characterful smoked paprika mayonnaise, to an egg-free aioli made with confit garlic, a citrus mayonnaise with fresh notes or herb mayonnaises infused with basil, coriander or dill.
Each recipe includes dosages, process and suggested applications so you can take them straight onto the menu. Download the complete Promayo recipe book and discover the full potential of 100% plant-based mayonnaise-style textures in your kitchen.
Autumn has its own calendar in the kitchen, and few ingredients mark it as emphatically as mushrooms. Their season is brief, conditioned by rain and temperature, and during those weeks they become one of the most coveted products in the European pantry. Saffron milk caps, porcini, trumpet mushrooms, chanterelles: each variety brings a distinct nuance […]
There are combinations gastronomy doesn’t need to justify. Porcini and truffle is one of them. Both come from the same territory -the forest floor, the autumn humidity, the soil that surrounds them- and both share that deep, earthy, umami profile that has made them two of the most prized products in European cuisine. But they […]
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 […]
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