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Mayonnaise-based green herb sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Green mayo sauce (15 g) has 63 calories. That works out to 420 calories per 100 g. It contains 1 g of carbs, 0.3 g of protein, 6.5 g of fat and 0.1 g of fiber. Its 1.2 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
63
KCAL / 15G
Carbs
1g
· 0% DV
Protein
0.3g
· 1% DV
Fat
6.5g
· 8% 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 6% · Protein 2% · Fat 92%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 0.98 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 0.3 g | 1% |
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 | 63 kcal |
| 1 teaspoon (medium) | 5 g | 21 kcal |
| 1 serving (small) | 25 g | 105 kcal |
| 2 tablespoon (double) | 30 g | 126 kcal |
| 1 serving (medium) | 40 g | 168 kcal |
| 1 serving (large) | 60 g | 252 kcal |
| 100 g | 100 g | 420 kcal |
| 1 cup (medium) | 240 g | 1008 kcal |
Calculated from 420 calories per 100 g.
Green mayo sauce is mayonnaise blended or mixed with fresh green herbs, commonly parsley, dill, chives, or basil. Garlic, lemon juice, and pepper are optional additions, so the exact flavor depends on the recipe.
To thicken green mayo sauce, stir in a little more mayonnaise rather than adding flour or starch. Also drain and dry the herbs well before mixing; excess water from herbs or lemon juice is a common reason the sauce turns runny.
Yes, green mayo sauce can stand in for tartar sauce with fish or seafood, but it tastes different. Tartar sauce gets its characteristic tang and crunch from ingredients such as pickles or capers, so add some if you want a closer match.
Use fresh, well-dried herbs and mix them in shortly before serving to help green mayo sauce keep its color. A little lemon juice can brighten the flavor, but too much liquid may thin the sauce; avoid prolonged exposure to heat and air.
No, green mayo sauce and aioli are not necessarily the same. Green mayo sauce is mayonnaise flavored with herbs, while traditional aioli is an emulsion of garlic and oil; some modern versions of aioli use mayonnaise as a shortcut.
Yes, make vegan green mayo sauce by using a plant-based mayonnaise and mixing in herbs, lemon, and any desired seasonings. The herbs provide the green flavor, so changing the mayonnaise does not require changing the rest of the recipe.
Yes, green mayo sauce works well as a dip for raw vegetables such as carrots, cucumber, and bell pepper. Its creamy texture also suits roasted vegetables; serve it cold on the side rather than heating it with the vegetables.
Homemade green mayo sauce can taste bitter if it contains too much strongly flavored herb, crushed herb stems, or excessive garlic. Start with a mild herb such as parsley, use leaves rather than tough stems, and add stronger ingredients gradually.
Yes, green mayo sauce makes a flavorful burger spread and pairs especially well with grilled chicken or vegetables. Spread a thin layer on the bun; adding too much can overwhelm the other fillings and make the burger messy.
Freezing green mayo sauce is not recommended because thawing can split the mayonnaise emulsion and leave the sauce watery or grainy. Make a fresh batch instead, and keep any leftover sauce covered in the refrigerator for a few days.
Vitamins
Vitamin E
1.23mg · 8% DV
Vitamin K
8.7µg · 7% DV
Biotin
0.38µg · 1% DV
Vitamin C
0.98mg · 1% DV
Minerals
Sodium
93mg · 4% DV
Selenium
0.53µg · 1% DV
Phosphorus
4.8mg · 1% DV
Copper
0.01mg · 1% DV
Potassium ⭐
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 63 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.
Green mayo sauce is a creamy condiment made by mixing mayonnaise with green herbs, often parsley or similar leafy herbs. Rather than belonging to one clearly defined regional cuisine, it is a flexible sauce found in different home and restaurant settings. The herbs bring a fresh, savoury note, while the mayonnaise gives it a smooth texture and rich, slightly tangy taste.
Serve it as a dip for chips or raw vegetables, or spread it in sandwiches and wraps; it also pairs well with grilled vegetables and seafood. It is mainly a source of fat, with relatively little protein or fibre, so a small spoonful can add plenty of richness. For a lighter version, mix some with plain yoghurt just before serving.
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
0.98g
MONOUNSATURATED
3.6g
POLYUNSATURATED
1.53g
Omega 6:3 ratio 47.7:1
Above the ideal 4:1 (47.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.