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3/4 C low-fat mayonnaise
3 Tb cider vinegar
2 tsp granulated sugar
1 Tb prepared horseradish
1/2 tsp ground black pepper
1/2 tsp cayenne

1. Whisk all ingredients until smooth. Refrigerate in airtight container for at least one hour. Use wherever a punched-up mayonnaise is called for.

Note: I have used this in sandwiches, egg salad and tuna salad.

Note: I am told that this is used in the American South as a white barbecue sauce for chicken.

Note: Also available as a recipe card from The Bleape & Cackle Shoppe.