Today we present an innovative version of the classic mayonnaise: the “Piquillo Mayonnaise”. This recipe is not only delicious, but also completely vegan, thanks to the incorporation of two key ingredients: Natur Emul y Flaxfiber.
Natur Emul is a multifunctional ingredient that stands out in gastronomy for its moisturizing, stabilizing and emulsifying properties. Its ability to disperse in both fats and aqueous liquids makes it the perfect choice for reducing fat content, such as egg yolk, in a wide variety of sweet and savory preparations. In this recipe, Natur Emul makes it possible to create a smooth and creamy mayonnaise without using animal products.
On the other hand, Flaxfiber is a natural fiber that helps thicken the mayonnaise, providing the ideal texture without compromising flavor. This combination of ingredients not only guarantees a perfect consistency, but also ensures that the recipe is completely vegan.
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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