Gravy Mayo

thanksgiving gravy mayonnaise miso lemon juice chives thyme

Turkey and the Wolf, New Orleans, LA

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Source

Ingredients

½ cup mayonnaise

2 tablespoons white miso

1 tablespoon fresh lemon juice

1 cup chilled leftover gravy

2 tablespoons chopped chives

1 tablespoon chopped thyme

Kosher salt, freshly ground pepper

Method

Vigorously whisk mayonnaise, miso, and lemon juice in a medium bowl, breaking up miso with whisk, until almost completely smooth. Add gravy and vigorously whisk, breaking up lumps, until almost completely smooth. Stir in chives and thyme; season with salt and pepper.

Do Ahead: Gravy mayo can be made 1 day ahead. Cover and chill.