Another Tartar Sauce Recipe

1. Place the egg yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper to taste.

2. Beat vigorously for a second or two with a wire whisk or electric beater.

3. Start adding the oil gradually, beating continuously with the whisk or electric beater.

4. Continue beating and adding oil until all of it is used.

5. Add more salt to taste if necessary, and the lemon juice.

6. Add the remaining ingredients and blend well.

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Nutrient	Quantity
Total fats	4.9894 g
Protein	4.2594 g
Carbohydrates	6.485 g
Energy	82.364 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0921 g
Water	104.1421 g
Aspartic acid	0.3481 g
Calcium, Ca	80.2275 mg
Lutein + zeaxanthin	1031.34 g
Fiber, total dietary	2.1881 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	813.7215 g
Niacin	0.4431 mg
Vitamin A, RAE	131.871 g
Arginine	0.2506 g
Riboflavin	0.1689 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.0149 g
Glutamic acid	0.513 g
Sodium, Na	912.7615 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1583 g
Total lipid (fat)	4.9894 g
Manganese, Mn	0.1144 mg
Fructose	0.5955 g
Proline	0.1504 g
Fatty acids, total saturated 16:0	1.2561 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	0.3089 g
Choline, total	146.0765 mg
Sugars, total	1.983 g
Serine	0.2585 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	0.4301 g
Fatty acids, total saturated 20:4 undifferentiated	0.075 g
Vitamin B-6	0.1274 mg
Selenium, Se	9.9946 g
Ash	3.6759 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	1.8826 g
Pantothenic acid	0.6841 mg
Phenylalanine	0.1511 g
Copper, Cu	0.1536 mg
Betaine	0.183 mg
Thiamin	0.0773 mg
Retinol	63.07 g
Methionine	0.073 g
Iron, Fe	1.981 mg
Carbohydrate, by difference	6.485 g
Phosphorus, P	92 mg
Folate, total	62.114 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.3056 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.1851 g
Cholesterol	184.45 mg
Valine	0.2006 g
Fatty acids, total saturated 18:2 undifferentiated	0.6699 g
Glycine	0.1201 g
Carotene, alpha	11.1075 g
Glucose (dextrose)	0.8075 g
Fatty acids, total saturated 14:0	0.0215 g
Zinc, Zn	0.7209 mg
Isoleucine	0.1759 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0026 g
Fatty acids, total polyunsaturated	0.8604 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.2852 g
Tocotrienol, alpha	0.0171 mg
Vitamin A, IU	1589.6315 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0003 g
Folate, DFE	62.114 g
Tryptophan	0.0428 g
Vitamin C, total ascorbic acid	24.1016 mg
Phytosterols	22.639 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Lactose	0.0119 g
Tyrosine	0.1354 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	258.7706 g
Fatty acids, total saturated	1.7444 g
Histidine	0.0873 g
Fatty acids, total monounsaturated	2.0617 g
Threonine	0.1475 g
Folate, food	62.114 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	16.335 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	0.7948 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	22.3665 mg
Lysine	0.255 g
Potassium, K	197.5775 mg
Cystine	0.0496 g
Fluoride, F	11.0908 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Lemon juice	0	0	0	0
Olive oil	8 fluid	0	0	0
Onion	3 tablespoons	12	2.802	0.03
Parsley	0.25 cup	5.4	0.9495	0.1185
Egg yolk	1	54.74	0.6103	4.5118
Pepper	0	0	0	0
dijon mustard	2 tablespoons	0	0	0
caper	3 tablespoons	5.934	1.2616	0.2219
white wine vinegar	1 teaspoon	0	0	0
dill pickle	0.25 cup	4.29	0.8616	0.1072
tabasco sauce	3 drops	0	0	0