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Creamy, garlicky, rich sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
650
KCAL / 100G
Carbs
3.5g
· 2%
Protein
1.5g
· 1%
Fat
70g
· 97%
Fiber
0.2g
Vitamins
Vitamin E
7mg · 47% DV
Vitamin K
55µg · 46% DV
Biotin
7µg · 23% DV
B5
0.5mg · 10% DV
Minerals
Sodium
650mg · 28% DV
Selenium
2µg · 4% DV
Phosphorus
25mg · 4% DV
Iodine
5µg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.5g
MONOUNSATURATED
22g
POLYUNSATURATED
39g
Omega 6:3 ratio 24.3:1
Above the ideal 4:1 (24.3:1).
Keep opened commercial sauce tightly closed in the refrigerator and follow the storage and use-by instructions on the label. Using a clean spoon each time helps reduce contamination.
Homemade sauce made with raw egg should be refrigerated and used promptly; using pasteurized egg is a safer option. It should not be left at room temperature for extended periods.
It can be frozen from a safety perspective, but thawing often causes the emulsion to split, become watery, or lose its smooth texture. Fresh preparation or refrigerated small batches usually work better.
Mayonnaise is an emulsion of oil and water-based ingredients, and high heat, temperature changes, or prolonged holding can destabilize it. A split sauce can sometimes be rescued by slowly whisking it into a little water, lemon juice, or a fresh egg yolk.
It can be served alongside warm food, but direct high-heat cooking may make it separate. For the best texture, add it to pasta, potatoes, or grilled foods after cooking.
It pairs well with potatoes, roasted vegetables, sandwiches, burgers, chicken, fish, and seafood. Lemon- or vinegar-dressed salads can balance its rich, fatty taste.
They are often treated as the same thing, but traditional aioli may be made by emulsifying garlic and olive oil and does not necessarily contain mayonnaise. Many store-bought aioli products are essentially garlic-flavoured mayonnaise.
No. The amount of garlic varies by product, and some garlic compounds can change with chopping, standing, and processing. Treat it as a flavouring sauce rather than a replacement for eating garlic itself.
Usually not, as mayonnaise commonly contains egg and egg is listed as an allergen for this product. Even with an egg-free alternative, check the label for ingredients and possible cross-contact warnings.
Yes, especially when it contains raw or strongly flavoured garlic. Water, parsley, or a yogurt-based accompaniment may reduce the lingering taste, but they do not completely eliminate garlic breath.
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Nutrition data compiled from USDA FoodData Central and scientific sources.