Vegetables on the Grill: Wasabi Mayonnaise


| June/July 1999



06-99-024-Grilled-Veggie-1.jpg

• 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. 





elderberry, echinacea, bee hive

MOTHER EARTH NEWS FAIR

Feb. 17-18, 2018
Belton, Texas

Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!

LEARN MORE