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Gravy Mayo

5.0

(8)

Leftover Thanksgiving turkey sandwich with gravy mayo.
Michael Graydon + Nikole Herriott

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny. This recipe comes from Turkey & the Wolf in New Orleans, our Best New Restaurant in America 2017.

Ingredients

½

cup mayonnaise

2

tablespoons white miso

1

tablespoon fresh lemon juice

1

cup chilled leftover Turkey Gravy

2

tablespoons chopped chives

1

tablespoon chopped thyme

Kosher salt, freshly ground pepper

Preparation

  1. 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.

    Step 2

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

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Reviews (8)

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  • Seems too salty but it depends on the gravy.

    • Anonymous

    • 11/23/2023

  • I made a quarter recipe, upped the lemon a little, and used the whisk attachment from my immersion blender! Magnifique! 🦃

    • Katie

    • San Francisco

    • 11/28/2020

  • Incredible! Really steps up leftover turkey sandwiches. I didn't have miso so I substituted it with soy sauce and it worked out great. New Thanksgiving leftover staple.

    • Bailey

    • Denver, CO

    • 11/28/2020

  • I made this by adding my homemade mayonnaise which is egg yolks, olive oil, dry mustard, sea salt, vinegar and lemon juice. Truly epic flavor.

    • jnoe

    • Florida

    • 11/26/2017

  • Absolutely do not skip miso! Easy to find in any good grocery or Asian market. There are different kinds of miso, white miso is excellent here. It adds a unique flavor. Simple miso, ginger, lemon, rice vinegar sauce is outstanding on vegetables cooked any way. Nova Scotian living in California

    • lindagallery

    • Mill Valley, California

    • 11/25/2017

  • Umm - haven't made it, yet. Sounds DELICIOUS. Was just wondering what the miso contributes to the recipe? Can it be left out? Is there a substitute? Thanks!!!

    • Gerri McGrath

    • Ottawa, Ontario, Canada

    • 11/18/2017