Mother Earth Living

Vegetables on the Grill: Wasabi Mayonnaise

By Susan Belsinger
June/July 1999
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• 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. 








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