| SOUBISE | Puree of onions mixed into a white sauce and served over eggs or fish (7) |
| SUSHI | Japanese dish of cakes of cold rice with topping of egg or fish (5) |
| MILK | Ingredient that turns a Black Russian into a White Russian |
| BLEACHINGPOWDER | Behold panic grew strangely into a white substance (9,6) |
| POACH | Cook (an egg or fish) in hot water (5) |
| SUPREME | French cookery term describing a boneless chicken breast; or, a white sauce served with such (7) |
| FREESIA | With cultivars including Ballerina, White Wonder and Pink Fountain, flower sometimes mixed into a bridesmaid's bouquet for its scent (7) |
| STRINGS | Cords or lines; or, sets of onions, pearls or other things, threaded or tied together on such thin strands (7) |
| RAREBIT | Dish of hot cheese sauce served over toasted bread (7) |
| CREAMED | Prepared with a white sauce |
| DOPIAZA | Con to run back carrying an American dish made of onions (7) |
| PICKLED | Select light sort of onions maybe (7) |
| KIDNEYS | Young goats stuffed with Asian bread served over offal |
| ICEDTEA | Tea served over ice (4,3) |
| ONARAFT | Served over toast, in diner lingo |
| 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 |
| 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) |
| COULIS | Thin puree of vegetables or fruit served as a sauce surrounding a dish |
| 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) |
| BLANC | A white sauce of fat, broth, and vegetables used especially with braised meat. (5) |
