• 1 1/2 tablespoons wasabi powder or more to taste
• 3 tablespoons Asian Marinade
• 1/4 cup mayonnaise
1. In a small bowl or jar, stir the wasabi powder and marinade into mayonnaise.
2. Cover and store in the refrigerator for as long as a week.
Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.
Click here for the original article, Vegetables on the Grill.