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High-fat spicy sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Butter chili oil sauce (15 g) has 112 calories. That works out to 748 calories per 100 g. It contains 0.3 g of carbs, 0.1 g of protein, 12.4 g of fat and 0.1 g of fiber. Its 93 µg of Vitamin A covers 10% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
112
KCAL / 15G
Carbs
0.3g
· 0% DV
Protein
0.1g
· 0% DV
Fat
12.4g
· 16% 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 1% · Protein 0% · Fat 99%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 112 kcal | |
| Total fat | 12.4 g | 16% |
| Saturated fat | 5.88 g | 29% |
| Trans fat | 0.24 g | |
| Sodium | 63 mg | 3% |
| Total carbohydrate | 0.3 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 0.1 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) | 15 g | 112 kcal |
| 1 teaspoon (small) | 5 g | 37 kcal |
| 1 serving (small) | 20 g | 150 kcal |
| 2 tablespoon (double) | 30 g | 224 kcal |
| 1 serving (medium) | 35 g | 262 kcal |
| 1 serving (large) | 50 g | 374 kcal |
| 0.25 cup (quarter) | 60 g | 449 kcal |
| 100 g | 100 g | 748 kcal |
| ½ cup (half) | 120 g | 898 kcal |
Calculated from 748 calories per 100 g.
Butter chili oil sauce is a rich, spicy sauce made by combining butter with chili oil. There is no single standard recipe: the type and amount of chili oil determine how hot it tastes and how strongly its flavor comes through.
Melt butter gently over low heat, then stir in chili oil to make butter chili oil sauce. Add the chili oil gradually and taste as you go; high heat can brown or burn the butter and overpower the sauce.
Butter chili oil sauce works as a finishing sauce for noodles, dumplings, eggs, vegetables, and grilled meat. Spoon it over the food just before serving so its buttery aroma and chili flavor remain noticeable.
Butter chili oil sauce can be mildly warm or very hot, depending on the chili oil used. To make a gentler version, use less chili oil and more butter, then taste before adding it to the rest of the dish.
Store homemade butter chili oil sauce in a covered container in the refrigerator. The butter will firm up as it chills; warm only the portion you need and stir it well before serving rather than leaving the sauce out for an extended time.
Yes, butter chili oil sauce can be drizzled over popcorn for a savory, spicy topping. Use a small amount first, since the sauce is rich and can make the popcorn soggy if you pour on too much.
Yes, butter chili oil sauce can add a buttery, spicy finish to ramen. Stir a little into the hot broth or drizzle it over the noodles, tasting as you go so it does not overwhelm the soup's other flavors.
Butter chili oil sauce can separate because melted butter and chili oil do not always stay evenly combined. Warm it gently and whisk or stir just before serving; avoid boiling it, which can make the separation more noticeable.
Yes, butter chili oil sauce can be frozen in a sealed container or small portions. Its texture may separate after thawing, so defrost it in the refrigerator, warm it gently, and stir thoroughly before using.
Use less butter chili oil sauce per serving rather than trying to dilute the whole batch. For noodles or vegetables, toss the food with a spoonful of sauce and a little cooking water so the flavor coats it more evenly.
Vitamins
Vitamin A
93µg · 10% DV
Vitamin E
0.36mg · 2% DV
Vitamin C
1.2mg · 1% DV
Vitamin K
1.2µg · 1% DV
Minerals
Sodium
63mg · 3% DV
Manganese
0.01mg · 0% DV
Copper
0mg · 0% DV
Selenium
0.22µg · 0% DV
Potassium ⭐
6.3mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 112 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.
Butter chili oil sauce combines butter with chilli-infused oil or chilli, making a rich, spicy condiment whose heat varies with the peppers and proportions. It is easy to make at home by warming the ingredients together, and recipes differ in the type of oil and seasoning used.
Across Turkey, a similar buttery chilli sauce is often spooned over mantı, eggs or soup; elsewhere, butter chili oil sauce works well over noodles, dumplings, vegetables or grilled foods. It is very high in fat—82.5 g per 100 g—so a little can add plenty of flavour. Use a small drizzle for a lighter touch, or serve it alongside plain yoghurt or vegetables to balance its richness.
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
5.88g
MONOUNSATURATED
4.29g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.