Makes 2 servings:
- 3 tablespoons mayonnaise
- 1 to 2 tablespoons wasabi powder
- 1 teaspoon finely minced fresh or dried ginger
- 1 teaspoon rice vinegar or water
- Mix all the ingredients in a small bowl.
- Store tightly covered in the refrigerator for up to 5 days.
For a more Asian variation, substitute 2 tablespoons sesame oil and 1 tablespoon (wheat-free) soy sauce for the mayonnaise.