Tartar Sauce For All Tastes

1. Add to the work bowl of you food processor the relish, the rough chopped dill pickles, dried onion, mustard powder, dill and the old bay. Give it ten good pulses to chop and mix everything.

2. Dump the relish mixture into a mixing bowl with the mayo and the salt and pepper.

3. Stir to combine.

4. Let it sit in the fridge for at least 30 minutes so all the flavors can combine and the onion can rehydrate.

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Nutrient	Quantity
Total fats	93.1257 g
Protein	2.3005 g
Carbohydrates	18.8089 g
Energy	912.1206 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7697 g
Water	178.169 g
Aspartic acid	0.0896 g
Calcium, Ca	19.3108 mg
Lutein + zeaxanthin	88.6088 g
Fiber, total dietary	1.5411 g
Fatty acids, total saturated 22:0	0.1601 g
Carotene, beta	82.3742 g
Niacin	0.3905 mg
Vitamin A, RAE	24.8839 g
Arginine	0.1213 g
Riboflavin	0.0313 mg
Fatty acids, total polyunsaturated 15:0	0.0116 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.3072 g
Glutamic acid	0.2826 g
Sodium, Na	2522.8483 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0775 g
Total lipid (fat)	93.1257 g
Manganese, Mn	0.1692 mg
Fructose	0.0013 g
Proline	0.062 g
Fatty acids, total saturated 16:0	10.1832 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	23.6429 mg
Sugars, total	1.8819 g
Serine	0.0456 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.8457 g
Vitamin B-6	0.0966 mg
Selenium, Se	5.6194 g
Ash	6.8154 g
Fatty acids, total saturated 18:1 undifferentiated	67.2336 g
Pantothenic acid	0.2175 mg
Phenylalanine	0.0422 g
Copper, Cu	0.1236 mg
Betaine	0.0512 mg
Thiamin	0.0692 mg
Retinol	11.6 g
Methionine	0.0153 g
Iron, Fe	0.9115 mg
Carbohydrate, by difference	18.8089 g
Phosphorus, P	75.658 mg
Folate, total	9.2168 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0668 g
Lycopene	0.115 g
Alanine	0.0497 g
Cholesterol	76.56 mg
Valine	0.0477 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	8.6054 g
Glycine	0.0573 g
Carotene, alpha	0.1273 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.038 g
Zinc, Zn	0.3941 mg
Isoleucine	0.0486 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	9.376 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0674 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	293.1104 IU
Folate, DFE	9.2168 g
Tryptophan	0.0183 g
Vitamin C, total ascorbic acid	4.8471 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1508 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0335 g
Vitamin B-12	0.2784 g
Vitamin K (phylloquinone)	127.2174 g
Fatty acids, total saturated	12.4973 g
Histidine	0.0266 g
Fatty acids, total monounsaturated	68.6845 g
Threonine	0.041 g
Folate, food	9.2168 g
Fatty acids, total polyunsaturated 17:0	0.0464 g
Fatty acids, total polyunsaturated 24:0	0.0557 g
Cryptoxanthin, beta	7.3371 g
Vitamin E (alpha-tocopherol)	5.1075 mg
Magnesium, Mg	22.0509 mg
Lysine	0.0651 g
Potassium, K	211.1659 mg
Cystine	0.0204 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mayonnaise	1 cup	837.52	0	92.8
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
dill	0.5 teaspoon	0.0399	0.0065	0.001
kosher salt	0.25 teaspoon	0	0	0
onion flake	1 tablespoon	17.45	4.164	0.023
bay seasoning	0.25 teaspoon	0	0	0
pickle relish	0.25 cup	55.51	14.2435	0.2806
baby dill pickle	0.25 cup	0	0	0