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