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

Instructions

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.
2. Gravy mayo can be made 1 day ahead. Cover and chill.