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.
The recipe for Vodka Gel Sauce represents a clear example of the technical and creative potential offered by texturizers in the gastronomic universe. In this preparation, we have used CLEAR XANTHAN GUM, a thickener that allows thickening liquids while maintaining their crystalline appearance, without opacity or cloudiness. This property makes it a perfect ally for applications where aesthetics and purity of the main ingredient are essential.
The most interesting thing about this recipe is that we apply CLEAR XANTHAN GUM directly on an alcoholic base such as vodka, preserving its transparency and aromatic intensity, something that would not be possible with other traditional thickeners. The result is a gel-like, translucent sauce that maintains the desired fluidity and provides a sophisticated visual impact.
Vodka Gel Sauce can be used in cold dishes as well as in creative cocktail or appetizer applications, demonstrating how the technique can open up new avenues of expression in contemporary cuisine.
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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