2 c. real mayonnaise
1/2 c. hot barbecue sauce - hickory
1/2 c. brown sugar
1 c. sweet pickle juice
2 cloves garlic, pressed
2 tbsp. horseradish
Salt & pepper to taste
1/4 lb. butter, softened
Dash of Tabasco
3 tbsp. dry mustard

Mix in a large bowl. Makes one quart. Keep refrigerated until ready to use.