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 latest innovation from Sosa Ingredients.

Carlos Maestre is one of those chefs who understands that technique is not at odds with simplicity. A regular collaborator with Sosa Ingredients, Maestre has demonstrated on several occasions that technical ingredients are not exclusive to haute cuisine: they are tools available to any professional who wants to improve their results with less effort and more consistency. This chive mayonnaise is a testament to that philosophy.

Promayo: the innovation that simplifies emulsification

Promayo is our latest innovation in the field of emulsions. A plant-based base that allows for the creation of mayonnaises, emulsified sauces, and creamy dressings without the need for eggs, using a direct, clean, and reproducible process.

Chives, garlic, and parsley: an aromatic trio from the market kitchen

The choice of these three ingredients is no coincidence. They are three of the most common aromatic herbs in Spanish and Mediterranean cooking, with profiles that complement each other naturally:

• Chives: mild, fresh, with a delicate acidity that brings lightness to the emulsion. They provide a bright green color and an allium note that is not overpowering.
• Garlic: character, depth, and that touch of intensity that anchors the aromatic profile of the sauce. In an egg-free mayonnaise, where the emulsion is cleaner, the garlic is perceived more clearly.
• Parsley: herbaceous freshness, color, and a mild bitterness that balances the richness of the emulsion. Parsley acts as a bridge between the chives and the garlic, integrating the three flavors into a coherent whole.

Together, these three ingredients create a mayonnaise with a Mediterranean profile, fresh and versatile, which works as a sauce, a dressing, a dip, or as a plating base in restaurant kitchens.

Uses and applications in savory cooking

This chive, garlic, and parsley mayonnaise is a multipurpose resource that can be integrated into a wide range of preparations:

As an accompanying sauce for grilled meats, baked fish, or roasted vegetables, where its herbaceous freshness provides contrast and brightness to the dish.

As a base for montaditos or toasts, spread generously and topped with seasonal ingredients: anchovies, ham, octopus, or pickled white anchovies.

As a salad dressing, slightly diluted with a little water or lemon juice to achieve a lighter, more fluid consistency.

As a dip for crudités, fries, tempura, or any fried preparation where creaminess and herbaceous character are welcome.

In restaurant kitchens, as a finishing element in contemporary plating where the green color and creamy texture provide visual elegance.

Because in the kitchen, the best innovations are the ones that go unnoticed. The ones that are there, working, allowing the chives, garlic, and parsley to be exactly what they should be.