This recipe graciously stolen from Ina Garten.
1/2 cup SCD mayonnaise
2 tablespoons small-diced pickles
1 tablespoon Champagne or white wine vinegar
1 tablespoon capers
1 teaspoon coarse-grained mustard
Pinch kosher salt
Pinch freshly ground black pepper
1. Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
Total Time: 10 minutes
Prep –10 minutes
Yield: about 1/2 cup of tartar sauce