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Spicy, creamy, rich sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Cajun Mayo (15 g) has 98 calories. That works out to 650 calories per 100 g. It contains 0.5 g of carbs, 0.2 g of protein, 10.2 g of fat and 0 g of fiber. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
98
KCAL / 15G
Carbs
0.5g
· 0% DV
Protein
0.2g
· 0% DV
Fat
10.2g
· 13% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 1% · Fat 97%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 98 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0.02 g | |
| Sodium | 135 mg | 6% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 98 kcal |
| 1 teaspoon (small) | 5 g | 33 kcal |
| 1 tablespoon (small) | 10 g | 65 kcal |
| 1 pack (mini) | 20 g | 130 kcal |
| 1 tablespoon (large) | 20 g | 130 kcal |
| 1 serving (medium) | 25 g | 163 kcal |
| 2 tablespoon (large) | 30 g | 195 kcal |
| 100 g | 100 g | 650 kcal |
| 1 cup (jumbo) | 220 g | 1430 kcal |
| 1 bottle (jumbo) | 250 g | 1625 kcal |
Calculated from 650 calories per 100 g.
Cajun Mayo is mayonnaise flavored with Cajun seasoning. It keeps mayonnaise’s creamy texture while adding a savory, peppery taste; recipes often include paprika, garlic, onion, and cayenne, so the exact flavor varies by brand or recipe.
Mix mayonnaise with Cajun seasoning to make Cajun Mayo. Start with a small amount of seasoning, taste, and add more if you want a stronger flavor. A little lemon juice or hot sauce can add brightness or extra heat.
Cajun Mayo tastes creamy, savory, and warmly spiced, often with notes of paprika, garlic, and black pepper. Its flavor is usually more complex than plain mayonnaise, while the level of heat depends on the seasoning used.
Cajun Mayo is often mildly to moderately spicy, but some versions are barely hot and others include more cayenne or hot sauce. For a milder dip, stir it into extra plain mayonnaise; add hot sauce if you want more heat.
No, Cajun Mayo and spicy mayo are not necessarily the same. Cajun Mayo gets its flavor from Cajun seasoning, while spicy mayo often uses chili sauce such as sriracha; recipes can overlap, but their spice profiles differ.
Cajun Mayo works well as a dip or spread for burgers, sandwiches, fries, and roasted vegetables. Its creamy, seasoned flavor also complements grilled chicken, where it can be served on the side rather than cooked into the dish.
Yes, Cajun Mayo pairs well with seafood, especially fried fish, shrimp, and fish sandwiches. A squeeze of lemon helps balance its richness, and serving the sauce on the side lets the seafood’s own flavor come through.
Cajun Mayo is usually better added after cooking than used as a hot sauce in a pan. Direct heat can cause mayonnaise to separate; use it as a finishing sauce or spread it on a sandwich just before serving.
Freezing Cajun Mayo is not recommended because mayonnaise can separate and turn grainy when thawed. Make or buy an amount you can use while fresh, and keep it refrigerated rather than trying to preserve leftovers in the freezer.
Refrigerate opened Cajun Mayo and keep the container tightly closed. For a commercial product, follow its storage instructions and use-by guidance; homemade Cajun Mayo should be kept chilled and used within a few days.
Vitamins
Vitamin E
0.38mg · 3% DV
Vitamin K
3µg · 3% DV
B12
0.03µg · 1% DV
Vitamin A
10.5µg · 1% DV
Minerals
Sodium
135mg · 6% DV
Selenium
0.3µg · 1% DV
Iodine
0.75µg · 1% DV
Phosphorus
3mg · 0% DV
Potassium ⭐
4.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 98 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cajun Mayo combines the creamy, egg-based texture of mayonnaise with spices inspired by Louisiana’s Cajun cooking. The seasoning varies, but it often brings a peppery warmth that balances the mild richness of the mayo.
It works as a spread for burgers and sandwiches, a dip for fries or raw vegetables, or a finishing sauce for grilled chicken. In the US, it is a familiar option alongside casual meals; elsewhere, it can add a quick, spicy-creamy note to everyday dishes. Cajun Mayo is rich in fat and energy, with 68 g of fat per 100 g. Use a small spoonful, or stir it into plain yogurt for a lighter dip.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
6g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 35:1
Above the ideal 4:1 (35:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.