We've all been there: too tired to make anything complicated, with just enough energy to grill a piece of fish or roast some vegetables . . . but craving something just a little more interesting. That's when we reach for our jar of wasabi-spiked mayonnaise.
A dollop of the silky, celadon-green condiment transforms a plain piece of grilled salmon, tuna, or cod—or a pile of roasted potatoes or cauliflower, or a plateful of steamed asparagus.
We buy our wasabi mayonnaise at Trader Joe's, but it's easy to make your own. Most supermarkets carry wasabi—Japanese horseradish—in their Asian sections, in either paste or powdered form. Mix it with mayonnaise (or, if you avoid eggs, the sublime Vegenaise), adding the spice gradually, as a little can go a long way.
Meanwhile, we've recently learned of a condiment called "Thai mayonnaise," but we've never seen it. Has anybody out there used it? If so, let us know what you think.