In a bowl, take 2 tablespoons of the mayo and mix with the miso paste. I find it is easier to incorporate a little mayo with the miso first, then add the remaining mayo.
Now add the ginger and lemon juice.
Mix well and taste and adjust by adding more lemon juice or miso if needed.
Store in the fridge in an airtight container.
Recipe Notes
Will keep for 10 days + in the fridge
To thin down use a little water and mix well. I find a thinner consistency works well with lighter salad greens.