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Rich buttery herb sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Herb butter sauce (14 g) has 73 calories. That works out to 520 calories per 100 g. It contains 0.4 g of carbs, 0.2 g of protein, 7.8 g of fat and 0 g of fiber. Its 58.8 µg of Vitamin A covers 7% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 14 g
73
KCAL / 14G
Carbs
0.4g
· 0% DV
Protein
0.2g
· 0% DV
Fat
7.8g
· 10% 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 | 73 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 4.76 g | 24% |
| Trans fat | 0.29 g | |
| Sodium | 59 mg | 3% |
| Total carbohydrate | 0.4 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) | 14 g | 73 kcal |
| 1 teaspoon (small) | 5 g | 26 kcal |
| 2 tablespoon (double) | 28 g | 146 kcal |
| 1 serving (small) | 30 g | 156 kcal |
| 1 serving (medium) | 45 g | 234 kcal |
| 0.25 cup (quarter) | 56 g | 291 kcal |
| 1 serving (large) | 60 g | 312 kcal |
| 100 g | 100 g | 520 kcal |
| ½ cup (half) | 112 g | 582 kcal |
Calculated from 520 calories per 100 g.
Herb butter sauce is made by gently melting butter and stirring in chopped herbs and seasonings. Keep the heat low so the butter does not brown or burn, then serve the sauce warm over your chosen dish.
Herb butter sauce pairs well with steak, chicken, fish, vegetables, and potatoes. Spoon it over grilled food or toss it with pasta; its rich, savory flavor is best used as a finishing sauce rather than a large pour.
Parsley, thyme, chives, dill, and basil all work in herb butter sauce. There is no single required blend: choose herbs that suit the dish, and stir delicate fresh herbs in near the end to preserve their flavor.
For steak, melt butter gently with chopped parsley, thyme, black pepper, and optional garlic. Spoon the herb butter sauce over the steak after cooking, rather than leaving it over high heat where the butter and herbs can burn.
Yes, herb butter sauce is a classic topping for fish. Dill or parsley and a little lemon complement its buttery flavor; stir in the lemon juice just before serving so the sauce stays fresh-tasting.
Store herb butter sauce in a sealed container in the refrigerator and use it within a few days. Because it contains fresh herbs, do not leave it at room temperature for an extended period; take out only what you plan to serve.
Yes, herb butter sauce can be frozen in small airtight portions. Thaw a portion in the refrigerator and warm it gently, stirring as it melts; avoid repeatedly thawing and refreezing the same batch.
Yes, herb butter sauce makes a simple pasta coating. Toss it with hot, drained pasta, adding a little pasta cooking water if needed to help the sauce spread evenly instead of pooling at the bottom.
Herb butter sauce can separate when it gets too hot or boils, causing the butterfat to split from the liquid. Remove it from the heat and whisk; a small splash of warm water can help bring it back together.
Yes, garlic is a common addition to herb butter sauce. Soften finely chopped or crushed garlic gently in the melted butter before adding the herbs; cooking it over high heat can make the sauce taste bitter.
Vitamins
Vitamin A
58.8µg · 7% DV
Vitamin K
2.52µg · 2% DV
Vitamin E
0.22mg · 1% DV
B12
0.03µg · 1% DV
Minerals
Sodium
59mg · 3% DV
Phosphorus
3.36mg · 0% DV
Copper
0mg · 0% DV
Selenium
0.25µg · 0% DV
Potassium ⭐
8.68mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 73 calories in 1 tablespoon (medium) (14 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.
Herb butter sauce combines melted butter with chopped fresh or dried herbs and often a little seasoning. The herb mix varies, but parsley, thyme and chives are common choices. Its glossy, rich texture carries the herbs’ aroma, making it an easy finishing touch rather than a sauce that needs elaborate preparation.
It is spooned over grilled meat or fish, vegetables, potatoes and bread, or melted into pasta; at home, a small dab can also add flavor to eggs. The sauce is high in fat and energy, with very little protein or carbohydrate. Use it sparingly alongside simply cooked vegetables or leaner proteins when you want a balanced plate without losing its buttery, herby flavor.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.76g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.