1 c. vegetable oil
1 (10 1/2 oz.) can tomato soup
1/2 c. packed brown sugar
1/3 c. white vinegar
1 tsp. dry mustard
1 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. celery salt
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
Dash of Tabasco
1 c. mayonnaise

Combine in electric blender container. Cover and blend at low speed, increasing gradually until thoroughly mixed. Refrigerate until ready to use.