Of course if it were really homemade tartar sauce, I guess you would start by making your own mayonnaise. As for me, I will be using Miracle Whip! (it's a lot less calories and fat than mayonnaise too)
Start with about 3/4 cup of Miracle Whip.
Coarsely chop about 8 dill pickle slices and a slice of onion.
That's really all you need to make a decent tartar sauce, but I like to add dill, black pepper, and celery seed - about 1/8 teaspoon of each. and also a couple of shakes of parsley.
Just combine everything and puree with an immersion blender.
You can stop when it's still chunky, or keep going until it's smooth. Refrigerate for a couple of hours.
Any leftover sauce can be used on hamburgers or in tuna salad.
While I am at it, this is my favorite way to fry fish. I use a good quality boneless frozen cod. Thaw and pat mostly dry with paper towels.
Generously shake on Old Bay Seasoning (or the Kroger brand substitute pictured).
Roll in cornmeal. Fry in hot oil about 5 or 6 minutes, turning once.
This was a week night supper...fried cod with homemade tartar sauce, rice-a-roni, and steamed mixed vegetables drizzled with a little olive oil and salt.
We use use these souvenir plates from Ivar's Acres of Clams ...only when we eat fish. It's a restaurant we ate at (twice) while on vacation in Seattle years ago. The second time we ate there, I bought the plates in their gift shop, and it almost made us late getting to the airport for our flight home,
Now when we use these plates, it always makes us remember our trip and that frantic, speedy drive to the airport!