Classic Mayo
Can you make an egg-free mayonnaise? Yes, you can — and the result can be just as stable, creamy and versatile as a traditional…
Formato
600g
Formato
3kg
A clean label ingredient blend designed to deliver mayo-style textures. Free from the limitations of egg, and effortlessly simple to use. Corn starch fiber (alpha-cyclodextrin) acts as emulsifier, potato protein as whipping and aerating agent and corn starch contributes a smooth, creamy texture.
Place all the liquid ingredients and the promayo in a pitcher. Insert the blender arm all the way in and blend at low speed until the initial emulsion is achieved. Gradually raise the blender to process at maximum power for 2 minutes on cold until a creamy, firm texture is obtained.
Promayo is not a simple substitute – it is a new way of thinking about mayonnaise, one that puts aromatic freedom and authentic flavour first. As a neutral, culinary-grade base, it does not mask the ingredients the chef wants to highlight, such as truffle, kimchi or wasabi, allowing every nuance to come through with unprecedented intensity and precision.
Its formulation, based on cutting-edge functional ingredients such as corn starch fiber and potato protein, delivers unmatched stability and professional consistency. This ingredient blend makes it possible to achieve controlled textures that hold even in hot preparations — where a traditional egg-based emulsion would break or lose its structure.
Media
Cold
Thermo-irreversible
O/W type emulsions
From classic vegetable mayonnaise and egg-free aioli to trendy creations such as kimchi mayo, truffle, wasabi or saffron. Its technical stability allows the development of vegetable versions of classic sauces such as Caesar, Béarnaise or Hollandaise, maintaining a perfect silkiness even with heat applications or by using siphon for airy finishes.
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