Tartar Sauce

By LRay

Bon Appetit, September 2016, page 144.

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.

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup finely chopped bread-and-butter pickles
• 1 tablespoon fresh lemon juice
• 1 garlic clove, finely grated
• 1/4 teaspoon hot sauce (preferably Texas Pete)
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon mustard powder
• Kosher salt, freshly ground pepper

Details

Servings 1
Adapted from bonappetit.com

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.

Do Ahead: Tartar sauce can be made 3 days ahead. Cover and chill.