I've been experimenting for years - trying to get the most flavorful tartar sauce imaginable. We both agreed last week's version was pretty darn close, so I want to record it here for posterity. Amounts (as ever) are approximate.
3/4 c mayo
1 squirt dark brown mustard
tbs Worcestershire
tbs lemon juice
1/4 c diced dill pickles
1/4 c finely diced red onion
pinch of dill seed
a couple grinds of black pepper
Combine all in a Kitchen Aid bowl with a tight lid; this will last til next Friday in a good cold fridge, if there's any left.
Should it seem not thick enough, add more mayo/pickles to stiffen it up a bit. You may add salt if your palette deems it necessary, but we don't add table salt to any dishes (mayo, mustard, Worcestershire, and pickles all contain sodium!).
God bless
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