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Aromatic sauce made with red pepper and butter
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Red Pepper Butter Sauce (30 g) has 63 calories. That works out to 210 calories per 100 g. It contains 1.7 g of carbs, 0.4 g of protein, 6.1 g of fat and 0.5 g of fiber. Its 126 µg of Vitamin A covers 14% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
63
KCAL / 30G
Carbs
1.7g
· 1% DV
Protein
0.4g
· 1% DV
Fat
6.1g
· 8% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 3% · Fat 86%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 3.66 g | 18% |
| Trans fat | 0.04 g | |
| Sodium | 69 mg | 3% |
| Total carbohydrate | 1.7 g | 1% |
| Fiber | 0.5 g | 2% |
| Protein | 0.4 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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 63 kcal |
| 1 teaspoon (mini) | 5 g | 11 kcal |
| 1 tablespoon (small) | 15 g | 32 kcal |
| 1 serving (small) | 25 g | 53 kcal |
| 1 serving (large) | 40 g | 84 kcal |
| 3 tablespoon (large) | 45 g | 95 kcal |
| 100 g | 100 g | 210 kcal |
| 1 cup (jumbo) | 240 g | 504 kcal |
Calculated from 210 calories per 100 g.
Make Red Pepper Butter Sauce by melting butter gently and stirring in red pepper until fragrant. Keep the heat low so the pepper does not burn and turn bitter. For a fresher, sweeter flavor, blend in a little roasted red pepper.
Red Pepper Butter Sauce works well over pasta, grilled meat, chicken, fish, and vegetables. It can also be spooned over dumplings or other yogurt-based dishes. Add it just before serving so its buttery pepper aroma stays fresh.
Yes, Red Pepper Butter Sauce is an easy pasta topping. Toss it with hot cooked pasta, adding a splash of pasta water if the sauce seems too thick. Finish with grated cheese or fresh herbs if you like.
Red Pepper Butter Sauce is not necessarily spicy; its heat depends on the pepper used. Sweet paprika or mild red pepper gives it flavor without much heat, while hot pepper flakes make it spicy. Add hot pepper gradually and taste as you go.
Sweet paprika is a reliable choice for Red Pepper Butter Sauce because it adds color and a rounded pepper flavor. Hot flakes bring more heat, while roasted red pepper gives the sauce a softer, slightly sweet taste and a less smooth texture.
Keep Red Pepper Butter Sauce in a covered container in the refrigerator and use it within a few days. Do not leave it at room temperature for an extended period. Take out only the portion you need and return the rest promptly to the fridge.
Yes, Red Pepper Butter Sauce can be frozen, though the butter may separate and the texture may change after thawing. Freeze it in small portions, thaw it in the refrigerator, then warm it gently while whisking to bring it back together.
Reheat Red Pepper Butter Sauce over low heat, stirring continuously, and take it off the heat as soon as it is warm. Avoid boiling it, which can separate the butter or scorch the pepper. Add a little water if it has thickened.
Red Pepper Butter Sauce can separate when the butter gets too hot or the sauce is left to stand. Remove it from the heat and whisk in a small splash of warm water. Gentle heat and frequent stirring help keep the sauce cohesive.
Yes, Red Pepper Butter Sauce makes a flavorful topping for steak, especially when spooned over the meat just before serving. Keep the pepper mild if you want the beef’s flavor to come through, or use hot flakes for a spicier finish.
Vitamins
Vitamin A
126µg · 14% DV
Vitamin C
10.5mg · 12% DV
Vitamin E
0.63mg · 4% DV
Biotin
0.63µg · 2% DV
Minerals
Sodium
69mg · 3% DV
Copper
0.02mg · 2% DV
Selenium
0.63µg · 1% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 63 calories in 2 tablespoon (medium) (30 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.
Red pepper butter sauce is made by warming butter with red pepper until fragrant. The pepper may lend anything from gentle sweetness to a smoky or hot edge, depending on the variety and amount. It is a flexible home-cooking sauce rather than a dish tied to one clearly defined place of origin.
Serve it warm, spooned over dumplings, eggs, vegetables or beans; it also works as a finishing touch for grilled food. The butter gives it a silky, rich texture, while the pepper brings color and aroma. Most of its energy comes from fat, with 20.5 g per 100 g. Its flavor is concentrated, so a little goes a long way; pair a modest amount with vegetables or plain yogurt for a lighter meal.
Medium
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
— 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
3.66g
MONOUNSATURATED
1.71g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.