Promayo: next-generation vegetable mayonnaise

Promayo isn't just an egg substitute, but a new way of conceiving mayonnaise. Its neutral, fully plant-based base lets the ingredients the chef wants to highlight shine through — truffle, kimchi, wasabi, saffron — without the characteristic egg note that often masks the subtlest nuances in traditional emulsified sauces.

Its formulation, combining starch fibre (alpha-cyclodextrin), potato protein and corn starch, offers unmatched stability: unlike an egg emulsion, it stays firm even with acids, purées or fermented ingredients, and holds up to hot applications or light gratin browning without separating. Free from egg, dairy, gluten and soy, it removes the four major allergens while simplifying food safety — no more microbiological risk from raw egg, easy room-temperature storage and a preparation ready in 2 minutes.

Applications

• Classic vegetable mayonnaise: neutral base to personalise with the oil, acid and aromatics desired.
• Egg-free aioli: the same stability, the same smoothness, without the constraints of raw egg.
• Trend-forward creations: kimchi, truffle, wasabi, saffron mayo — Promayo's neutrality lets the star ingredient fully express itself.
• Plant-based versions of classic sauces: Caesar, Béarnaise, Hollandaise, with a silkiness that holds even hot or whipped in a siphon for aerated finishes.

Use

Place all liquid ingredients and Promayo in a tall, narrow container. Insert the immersion blender arm to the bottom, blend at low speed until an initial emulsion forms, then gradually increase speed and blend at full power for 2 minutes cold, until a creamy, firm texture is obtained. Can be added to hot preparations without losing its texture. Store in a dry place, away from light, between 15 and 25°C.

Technical Characteristics

Allergens: May contain traces of celery, peanuts, tree nuts, egg, milk, mustard, sesame, soy, sulphites.