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Creamy, tangy sauce made from yogurt and mayonnaise.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
4g
· 10%
Protein
3.2g
· 8%
Fat
15g
· 82%
Fiber
0g
Vitamins
Vitamin K
18µg · 15% DV
B12
0.3µg · 13% DV
B2
0.13mg · 10% DV
B5
0.5mg · 10% DV
Minerals
Sodium
350mg · 15% DV
Calcium
90mg · 9% DV
Iodine
12µg · 8% DV
Phosphorus
55mg · 8% 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
2.8g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 55:1
Above the ideal 4:1 (55:1).
Keep it tightly closed in the refrigerator after opening. Because it contains egg and dairy, avoid leaving it at room temperature for extended periods during serving.
Follow the product’s after-opening guidance on the label, as this varies by manufacturer. Discard it if the smell, colour, or texture changes, even if the date has not passed.
Freezing is generally not recommended because the yogurt component can become watery or curdled after thawing, while the mayonnaise may separate. Refrigerated storage is best for maintaining its texture.
It works well as a cool topping for warm foods, but prolonged high heat can make the sauce split. Boiling it may cause the yogurt to curdle and the emulsion to separate.
It pairs well with roasted potatoes, chicken, fish, meatballs, vegetable sticks, and sandwiches. Using a small amount in salads adds creaminess without overwhelming the other ingredients.
Not necessarily. Yogurt can give a fresher taste and softer texture, but the overall richness depends on the recipe, oil content, and added ingredients, so compare labels rather than assuming.
It can add flavour to a post-workout meal containing protein-rich foods such as chicken, tuna, or legumes. The sauce alone is not a recovery food; the overall meal should provide protein, carbohydrates, and fluids.
Eating it at night is not inherently harmful; portion size and your overall eating pattern matter more. People who experience reflux or discomfort after richer foods may prefer a smaller serving late in the evening.
That depends on the recipe, although commercial mayonnaise products commonly use pasteurised egg or egg products. Check the ingredient list and storage instructions on the package for the specific product.
No. It contains egg and dairy allergens, so it is unsuitable for people with allergies to either; check the package for any cross-contact warning as well.
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Nutrition data compiled from USDA FoodData Central and scientific sources.