Place all the ingredients into a mixing bowl and mix until well combined.
Cover and refrigerate for 30 minutes prior to serving.
Nutrition has been calculated using full-fat mayonnaise.
Mayonnaise: Use light or full-fat mayonnaise, but not fat-free, as the flavor will be compromised. If you would like to lighten up the tartar sauce, replace up to half of the mayonnaise with plain nonfat yogurt.
Pickles: It is important to finely dice the dill pickles so that they don't compromise the dipping ability of the sauce. Add the full 1/2 cup of pickles if you like a chunky tartar sauce and only 1/4 cup for a smoother sauce.
Salt: There is no need to add additional salt to this sauce. The Worcestershire sauce and pickles add plenty.
Dill: Fresh dill is best, BUT feel free to use dried dill if that is all you have one hand.
Mustard: Use Dijon or spicy brown mustard, not yellow mustard.
In place of fresh lemon juice, use 1 teaspoon of the dill pickle juice as a substitute.
Onions are completely optional. Use onion powder for a more kid-friendly sauce.
Tartar sauce can be refrigerated for up to 5 days in the refrigerator. Do not freeze.