We've seemed to come to some consensus what we make as cocktail sauce with a great deal of similarity. How about tartar sauce?
I grew up eating less then sweet tartar sauces here in Miami when it was the fishing capital of the world during the 50's and 60's. Most tartar sauces back then used chopped dill pickles/dill relish in a heavy mayo base. There was a hint of lemon and sometimes capers, but it wasn't sweet and varied little from cafeterias to seafood restaurants. This too has changed in recent years with sweet pickle relish, chopped onions and some form of sweetner to make a sweet tartar sauce as a prevailing taste. This was the flavor that one associated with the packets that came with frozen fish and fish sticks that called for mixing with regular mayo years ago. This is what my kids liked....(My girls hated any kind of fish), but loved tartar sauce as a dipping sauce and sandwich spread. Just wondering what you folks consider as tartar sauce.