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High-fat mayonnaise-based yellow sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Yellow sauce, mayo-based (15 g) has 78 calories. That works out to 520 calories per 100 g. It contains 1.3 g of carbs, 0.2 g of protein, 8.1 g of fat and 0 g of fiber. Its 1.2 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
78
KCAL / 15G
Carbs
1.3g
· 0% DV
Protein
0.2g
· 0% DV
Fat
8.1g
· 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 7% · Protein 1% · Fat 92%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 78 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 1.27 g | 6% |
| Trans fat | 0.03 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 1.3 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) | 15 g | 78 kcal |
| 1 teaspoon (medium) | 5 g | 26 kcal |
| 1 serving (small) | 20 g | 104 kcal |
| 2 tablespoon (double) | 30 g | 156 kcal |
| 1 serving (medium) | 35 g | 182 kcal |
| 1 serving (large) | 50 g | 260 kcal |
| 0.25 cup (quarter) | 60 g | 312 kcal |
| 100 g | 100 g | 520 kcal |
| ½ cup (half) | 120 g | 624 kcal |
Calculated from 520 calories per 100 g.
Yellow mayo-based sauce is a creamy condiment made with mayonnaise and flavorings that give it a yellow color. It is commonly used as a dip, spread, or topping, though its exact ingredients vary by recipe.
Mix mayonnaise with mustard, a little lemon juice, and seasonings to make yellow mayo-based sauce at home. Add the flavorings gradually and taste as you go; chilling the finished sauce briefly helps the flavors blend.
Yellow mayo-based sauce is usually creamy, tangy, and mildly savory. Mustard can give it a sharper taste, while the level of heat depends on the seasonings in that particular recipe.
Yellow mayo-based sauce pairs well with fries, burgers, sandwiches, and crispy chicken. You can also serve it as a dip for grilled vegetables; its rich texture means a small amount can add plenty of flavor.
Yellow mayo-based sauce starts with mayonnaise but includes extra flavorings, often mustard or spices. These additions give it a more distinctive taste and color than plain mayonnaise, and recipes can vary considerably.
Yellow mayo-based sauce gets its color from its recipe. Mustard, egg yolk, or turmeric may contribute to the yellow shade, but the exact source depends on the ingredients used in the particular sauce.
Yes, yellow mayo-based sauce works as a burger spread. Add it after cooking, either directly on the bun or alongside other toppings, so its creamy texture and tangy flavor are not affected by prolonged heat.
Keep yellow mayo-based sauce covered in the refrigerator after opening, and use a clean spoon to serve it. For a packaged sauce, follow its after-opening directions; homemade sauce is best used promptly.
No, freezing yellow mayo-based sauce is not recommended. Mayonnaise-based sauces can separate and become grainy after thawing, so refrigerating a small batch is a better way to keep its texture appealing.
Yellow mayo-based sauce is better added after cooking than used as a cooking sauce. High heat can make its mayonnaise base separate, so stir it into a finished dish or serve it alongside warm food.
Vitamins
Vitamin E
1.23mg · 8% DV
Vitamin K
7.2µg · 6% DV
Biotin
0.38µg · 1% DV
Vitamin A
8.25µg · 1% DV
Minerals
Sodium
108mg · 5% DV
Selenium
0.53µg · 1% DV
Phosphorus
4.2mg · 1% DV
Iodine
0.6µg · 0% DV
Potassium ⭐
6.75mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 78 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.
Yellow sauce, mayo-based is a thick, creamy condiment made by flavouring mayonnaise with seasonings. There is no single standard recipe: its shade and taste vary with the ingredients used, and some versions are tangier or more savoury than others.
It is commonly served with sandwiches, burgers, chips and grilled foods, or used as a dressing for a simple salad. Rich and smooth, it adds plenty of flavour in a small amount. At 54 g of fat per 100 g, it is energy-dense, so a spoonful can go a long way; pair it with crunchy vegetables or use a lighter hand in a sandwich.
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
1.27g
MONOUNSATURATED
2.03g
POLYUNSATURATED
4.27g
Omega 6:3 ratio 84:1
Above the ideal 4:1 (84:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.