1 1/2 c. mayonnaise
1/4 c. horseradish, drained
2 tbsp. light corn syrup
2 tbsp. dry sherry or tarragon vinegar
2 tbsp. prepared mustard
1/4 tsp. hot pepper sauce
1/8 tsp. salt

In a small jar or bowl stir together all ingredients. Cover; chill. Makes 2 cups. Great for short ribs, sliced meats such as tongue, ham or cold cuts.