Photo by Michael Graydon & Nikole Herriott
Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/2 cup mayonnaise
2 tablespoons white miso
1 tablespoons fresh lemon juice
1 cup chilled leftover gravy
2 tablespoons chopped chives
1 tablespoons chopped thyme
Kosher salt, freshly ground pepper
Preparation
Step 1
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
Step 2
Gravy mayo can be made 1 day ahead. Cover and chill.
Recipe notes
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