| SOUBISE | Puree of onions mixed into a thick white sauce |
| BECHAMEL | A thick white sauce named after a steward of Louis XIV of France |
| FRICASSEE | A dish of stewed or fried pieces of meat served in a thick white sauce (9) |
| MASH | A brewer's mixture of crushed malt grains and hot water; a warm porridgelike bran feed for horses; a champ-like puree of butter, milk and potatoes; any other soft pulpy concoction; or, northern dialec |
| SUMMER | ____ pudding, a dessert of a puree of fruit encased in bread (6) |
| COULIS | Thin puree of vegetables or fruit served as a sauce surrounding a dish |
| FREESIA | With cultivars including Ballerina, White Wonder and Pink Fountain, flower sometimes mixed into a bridesmaid's bouquet for its scent (7) |
| RADISH | This is hard and mixed into a salad (6) |
| CALAMINELOTION | Ancient loam and oil mixed into a preparation to soothe itchiness (8,6) |
| SAMOYED | Breed of Siberian dog with a thick white coat and curled tail (7) |
| MATDOWN | Pack into a thick mass |
| PUREED | Turned into a thick liquid |
| PUREE | Turn into a thick liquid |
| MATTED | Tangled into a thick mass |
| WEDGE | Get stuck into a thick slice (5) |
| DAL | From Sanskrit for "to split", dried beans, lentils and other pulses in Indian cookery; a curry or puree of said legumes; or, a yellow-flowered tropical herb, also called pigeon pea (3) |
| APPLESAUCE | A puree of stewed Bramleys or other cookers as a traditional accompaniment to roast pork or goose; or, 1920s slang for balderdash, nonsense, rhubarb or rubbish (5,5) |
| ROPES | Guys forming the cordage of a ship; or, strings of onions or pearls (5) |
| ROPE | A string of onions or pearls (4) |
| POTATOCRISP | Crunchy food in vessel served with puree of apricots |
