| SOUBISE | White or brown sauce with strained or pureed onions |
| DIABLE | Meaning "devil", word for a terracotta pot with a handle that also refers to a piquant or spicy French brown sauce with black pepper and cayenne (6) |
| PEAS | They can be strained or split |
| STRESSED | Strained or emphasised (8) |
| ASPARAGUS | Vegetables in the form of spears served steamed with a fish or Jersey Royals, in risotto or pureed a |
| SQUASH | With varieties including acorn, butternut, pattypan and spaghetti, a gourd related to the pumpkin, often oven-roasted or pureed for soup (6) |
| BROCCOLI | Brassica with edible florets served steamed, stir-fried, roasted or pureed in soup (8) |
| CHARLOTTE | Sharing its name with the queen consort of George III, an Eve's pudding-like dish of apple marmalade or pureed pomes, baked in buttered bread (9) |
| PATE | Spread of finely chopped or pureed seasoned meat (4) |
| LATKE | Dish whose main ingredient may be grated or pureed |
| EGG | Food with a white or brown shell |
| SUGAR | White or brown sweetener (5) |
| RICE | It can be white or brown |
| EGGS | They're usually white or brown |
| BREAD | Money that may be white or brown (5) |
| LOAF | Grey matter - might one be white or brown? (4) |
| TENSE | Often seen with strained expression (5) |
| TENSION | With strained relations, suspense increased (7) |
| GRAVY | Word, with murky origins, for brown sauce or jus poured on one's roast beef, chicken or duck - essentially a copyist's historical typo that stuck (5) |
| ALE | White or brown beer |
