Tartar Sauce - New and Improved - One More Time

So, I am updating my former posts for Tartar Sauce.  As it turns out, the former recipes I created had either too much of a bite or had too many herbs (such as Tarragon).  As I noted before, I found several recipes for this great condiment.  One is from the Jake's Seafood cookbook (Bill McCormick's early 1970 restaurant in Portland, Oregon), one from the Tadish Grill (The story of San Francisco's oldest restaurant with recipes), and finally one from Sarabeth Levine's Cookbook (New York Restaurant with great food).  The recipe from the Tadish Grill (which is not the original, but rather the articles author take on it) included Chives, Tarragon, Chervil and Capers.  I think adding the Capers to mine adds a bit of kick.  So, I have my try using all of the ones noted above.  It is provided below.  

The recipe below is my latest try at matching the Tartar Sauce served at Marin's Joe's.  I recently talked with Paul Della Santina one of the owners of Marin Joe's.  He gave me a generic list of ingredients.  I have tried twice to match his Tartar Sauce.  It is still not perfect, but it is getting close.  As a result, I decided to add my try at Marin Joe's Tartar sauce.  I will keep trying, but for now, please try my version of Marin Joe's tartar sauce, and let me know what you think.

So, I talked to Ralph, Paul's brother and co-owner of Marin Joe's.  He noted that the onions needed to be pickled with a little vinegar, sugar and water.  I think this step will add just what is needed to make a perfect match.  We will see.   

My Try At Marin Joe's - Using Pauli's ingredient list

Ingredients

• 1-½ Cup Mayo
• ¼ Red Onion, finely minced, pickled (see instructions for pickling 1 whole onion) and drained of liquid using paper towels
• 2 Tbsp. Lee and Perrin's Worchestershire Sauce
• ¼ Teas. White Pepper
• 2 Tbsp. Sweet Relish, drained of liquid
• 1 Tbsp. finely chopped Parsley
• ½ Teas. Apple Cider Vinegar

Preparation

• Finely mince the Red Onions, pickle the onions, then remove from the refrigerator and squeeze out liquid using paper towels
• To pickle the onions, combine ½ cup apple cider vinegar, 1 tablespoon sugar and 1 cup of water into a bowl and stir until the sugar dissolves.  Place one red onion minced in a jar and pour mixture into jar.  Let rest in the refrigerator for a minimum of 2 days.  For this recipe, you only need ¼ of the onions you have pickled. 
• Squeeze the liquid out of the Sweet Relish
• Finely chop Parsley
• Incorporate all of the ingredients and mix
• Put in refrigerator for at least 2 hours, overnight is better
• Serve

My Version of the Recipe
Ingredients

• 1 Cups Mayo
• 3/8 Cup Sour Cream
• 1/2 TB Schmushed Capers
• 1 TB Sweet Pickle Relish or finely chopped, Bread and Butter Spears
• 1/2 TB Worchestershire Sauce
• 1 Teas. Tarragon
• Pepper (pinch)

Preparation

• Finely chop the Capers and sweet pickles
• Incorporate all of the ingredients and mix
• Put in refrigerator for at least 2 hours, overnight is better
• Serve