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High-fat mayonnaise flavored with curry spices
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Curry mayonnaise (15 g) has 102 calories. That works out to 680 calories per 100 g. It contains 0.7 g of carbs, 0.2 g of protein, 11.1 g of fat and 0.1 g of fiber. Its 1.3 mg of Vitamin E covers 9% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
102
KCAL / 15G
Carbs
0.7g
· 0% DV
Protein
0.2g
· 0% DV
Fat
11.1g
· 14% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 1% · Fat 96%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 11.1 g | 14% |
| Saturated fat | 1.58 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 0.7 g | 0% |
| Fiber | 0.1 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 | 102 kcal |
| 1 teaspoon (small) | 5 g | 34 kcal |
| 1 pack (mini) | 10 g | 68 kcal |
| 1 serving (small) | 20 g | 136 kcal |
| 1 pack (small) | 25 g | 170 kcal |
| 2 tablespoon (double) | 30 g | 204 kcal |
| 1 serving (medium) | 35 g | 238 kcal |
| 1 serving (large) | 50 g | 340 kcal |
| 100 g | 100 g | 680 kcal |
Calculated from 680 calories per 100 g.
Curry mayonnaise is mayonnaise seasoned with curry spices, most often curry powder. Some recipes add lemon juice, garlic, or other seasonings. The exact ingredients vary between homemade versions and brands, so its flavor can range from mild and tangy to more intensely spiced.
To make curry mayonnaise, stir curry powder into mayonnaise a little at a time, tasting as you go. Add a squeeze of lemon juice if you want extra brightness, then chill it briefly so the flavors blend before serving.
Curry mayonnaise tastes creamy and tangy, with warm, savory notes from the curry spices. It is usually more aromatic than hot; the level of heat depends on whether the curry blend contains chilli and how much is used.
Curry mayonnaise pairs well with chips, roasted potatoes, chicken, fish, and crunchy vegetables. Its creamy, spiced flavor also works as a dip for party snacks or as a spread alongside simple sandwich fillings.
Yes, curry mayonnaise works well in chicken salad as the creamy dressing. Stir it through cooked, cooled chicken and add crunchy ingredients such as celery or apple; add it after cooking, not while the chicken is hot.
Usually, curry mayonnaise is more fragrant than hot. Its heat depends on the curry powder or spice blend used, since some contain chilli and others do not. When making it at home, start with a small amount and adjust to taste.
Keep opened curry mayonnaise refrigerated in a tightly closed container and avoid leaving it out during serving. For a packaged product, follow its storage directions; use a clean utensil each time to help prevent contamination.
Homemade curry mayonnaise is best used within a few days when kept covered in the refrigerator. Because mayonnaise contains egg, do not leave it at room temperature for extended periods; discard it if its smell, appearance, or texture changes.
It is better not to heat curry mayonnaise directly, because the emulsion can split and become oily. Serve it alongside hot food, or let cooked food cool slightly before adding the sauce.
Freezing curry mayonnaise is not recommended. Once thawed, it may separate and lose its smooth texture, so make or buy only what you expect to use and keep it refrigerated instead.
Vitamins
Vitamin E
1.27mg · 8% DV
Vitamin K
8.7µg · 7% DV
Biotin
0.45µg · 2% DV
Vitamin A
9.75µg · 1% DV
Minerals
Sodium
93mg · 4% DV
Selenium
0.75µg · 1% DV
Copper
0.01mg · 1% DV
Phosphorus
4.2mg · 1% DV
Potassium ⭐
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 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.
Curry mayonnaise combines the smooth, rich texture of mayonnaise with the warm, aromatic flavour of curry spices. It is a versatile condiment rather than a dish tied to one traditional recipe, and can be bought ready-made or mixed at home by stirring curry seasoning into mayonnaise. Its colour and spice level vary by recipe.
Use it as a sandwich spread, a dip for chips or roasted vegetables, or a sauce for grilled chicken and wraps. It is high in fat and energy-dense: 100 g provides 74 g of fat. A little goes a long way; for a lighter dip, mix a spoonful with plain yoghurt, or serve it alongside crisp vegetables.
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
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.58g
MONOUNSATURATED
6.3g
POLYUNSATURATED
2.85g
Omega 6:3 ratio 33.8:1
Above the ideal 4:1 (33.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.