Tartare Sauce

1 cup good-quality mayo (Hellmann’s or Kewpie for extra richness)

2 tbsp finely chopped dill pickles (or sweet pickles if you like it sweeter)

1 tbsp capers, chopped (adds a nice briny pop)

1 tbsp fresh lemon juice (for brightness)

1 tsp Dijon mustard (adds depth)

1 tsp Worcestershire sauce (optional, but gives umami)

2 tbsp finely chopped fresh dill (or 1 teaspoon dried)

2 tbsp finely chopped tarragon

1 tbsp finely chopped shallot or red onion

1/2 tsp garlic powder

Salt and freshly ground black pepper to taste