Wes Frazer
To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
Recipe information
Yield
Makes about 1½ cups
Ingredients
¾
cup mayonnaise
¼
cup sour cream
¼
cup finely chopped bread-and-butter pickles
1
tablespoon fresh lemon juice
1
garlic clove, finely grated
¼
teaspoon hot sauce (preferably Texas Pete)
¼
teaspoon Worcestershire sauce
¼
teaspoon garlic powder
¼
teaspoon onion powder
¼
teaspoon mustard powder
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Mix mayonnaise, sour cream, pickles, lemon juice, garlic, hot sauce, Worcestershire sauce, garlic powder, onion powder, and mustard powder in a medium bowl. Season with salt and pepper.
Step 2
Do Ahead: Tartar sauce can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
For 8 servings (3 Tbsp. each): Calories (kcal) 160 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 170