Mayo is one of the "mother sauces", basic sauces that can be modified in endless ways. This Thai version is hot and zesty, which makes it great with fried seafood, like our Fried Calamari.
- 4 lbs chicken bones (necks, backs, breast bones, wings, etc.)
- 6 cups cold water
- 2 medium yellow onions, halved lengthwise
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 cup local dry white wine
- 10 whole black peppercorns
- 2 dried bay leaves
- 2 whole cloves
- 2 springs fresh thyme
In a large stockpot, combine bones and water. Bring to a boil over medium-high heat. Skim surface to remove any scum. Reduce to medium-low and stir in onions, carrots, celery, wine, peppercorns, bay leaves, cloves and thyme. Simmer, uncovered, for 3 hours.
Remove bones from stock and discard. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing vegetables to extract as much liquid as possible. Discard solids. Let cool to room temperature. Cover and refrigerate until fat congeals on the surface, about 8 hours; remove and discard fat.
Make ahead: Transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 4 months.
Makes 6 cups.