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Spicy mayo is a popular sauce for sandwiches and sushi.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
480
KCAL / 100G
Carbs
4.5g
· 4%
Protein
1.2g
· 1%
Fat
50g
· 95%
Fiber
0.2g
Vitamins
Vitamin E
2.5mg · 17% DV
Vitamin K
18µg · 15% DV
Vitamin A
80µg · 9% DV
Biotin
2µg · 7% DV
Minerals
Sodium
650mg · 28% DV
Selenium
2µg · 4% DV
Iodine
5µg · 3% DV
Phosphorus
18mg · 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
28g
POLYUNSATURATED
14.5g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
If it is homemade, it is best used fairly quickly; for packaged products, follow the label instructions and use-by date. Keeping it tightly closed in the fridge helps maintain both safety and texture.
It can be frozen, but the texture often separates after thawing. For the best quality, it is usually better to make or open only what you expect to use soon.
Mayo-based sauces can separate because of temperature changes, too much added liquid, or poor emulsification. Using ingredients at a similar temperature and mixing gradually can help prevent this.
It works well with burgers, sandwiches, fries, sushi, roasted vegetables, and grilled chicken. Pairing it with something acidic, such as pickles or lemon, can make the flavor feel more balanced.
Yogurt can make it lighter, thinner, and a bit less spicy. This is a useful way to turn it into a dip or dressing with a fresher taste.
It is usually best as a cold or room-temperature sauce. Prolonged high heat can cause the emulsion to break and the texture to become oily.
Add more hot sauce or chili flakes to make it hotter, or more plain mayo, yogurt, or a little lemon juice to soften the heat. Adjusting in small amounts gives you better control.
The main difference is the added heat and sharper flavor from chili-based ingredients. That makes it a popular choice when regular mayo tastes too plain.
People with an egg allergy should avoid it because eggs are the listed allergen. Since it is also a rich, processed sauce, those watching portion size may want to use it sparingly.
Not really; sauces are easy to underestimate, but mayo-based ones are very energy-dense. Using a small amount for flavor is often enough and helps avoid accidental overuse.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.