Thanks Ginger_St_Thomas. Its the little things in life that count, isn't it! Having the correct proportions, and someone who is kind enough to pass information on! Happy New Year

As Linda said, I'm sure it depends, but here is what Cook's Thesaurus says: ".......cream of tartar = potassium acid tartrate = potassium bitartrate Substitutes: lemon juice (use 3 times as much) OR vinegar (use 3 times as much)" ann

Tartar sauce is much like meatloaf and potato salad - people have very definite taste for their favorite and tend to shun all others. Myself, I like the savory dill type tartar sauce. It is a concoction more than a recipe, but I am happy to share it. I use equal parts mayonnaise (not Miracle Whip) and sour cream. You can make a big or small batch. For this purpose, let's assume we are using one-half cup of each. To that, add one tablespoon lemon juice, two tablespoons finely chopped fresh dillweed (dry works too, but cut it in half if you are using dried). I would put 3 shakes of Tabasco in this amount (in this amount, it won't produce heat - just tang). I also add a shaving of onion. Actually, it is more of a juicing. I run the knife over the onion so closely that I get more juice than actual onion. For this quantity, I would do that 2 or 3 times - it probably doesn't amount to even a whole teaspoon. Blend well. Most important, make this up early enough that you can leave it sit in the fridge for at least a few hours. Let those tastes mingle. After you have made it once, you can alter proportions to suit yourself. I hope this is the type of tartar sauce you like. Carmellia

I never make the traditional tarter sauce but there are two sauces I use that really good. One is for fish, such as salmon and salmon patties and the other is for on the Pacific Rim Chicken Burgers. For fish: Cucumber Dill Sauce for Fish (Great with salmon or trout filets.) 1 cucumber; unpeeled 1/2 cup sour cream or plain yogurt 1/2 cup mayonnaise 1 teaspoon dill (if fresh use 1 tablespoon) 1/2 teaspoon lemon juice salt and pepper to taste Cut cucumber in half and scoop out the seeds. Shred cucumber finely (or pulse in the food processor) and drain; combine with remaining ingredients. Chill to combine flavors. Serve with your favorite grilled or baked fish. Also good with salmon patties or crab cakes. GINGER MAYONNAISE: 1/4 cup mayonnaise 1 teaspoon sweet pickle relish 1 teaspoon minced fresh ginger 1 teaspoon lime juice 1 garlic clove, minced pinch of teaspoon salt Combine and chill. Marilyn