| VELOUTE | A rich white sauce made from stock, egg yolks and cream (7) |
| NESSELRODE | Which frozen dessert, made from chestnuts, egg yolks and cream, was named after a Russian diplomat a |
| BECHAMEL | Creamy French white sauce made from roux and milk (8) |
| SUPREME | Rich white sauce made with veal or chicken stock with cream or egg yolks added (7) |
| STEW | It is made from stock of a fish pond (4) |
| CHICKENSUPREME | Dish of poultry in a rich white sauce |
| MADEIRA | A rich white wine |
| BECHAMELSAUCE | Rich white sauce made with infused milk (8,5) |
| SOUFFLE | Light fluffy dish with a base of egg yolks and stiffly beaten egg whites (7) |
| RETINOL | Vitamin A found in leafy greens, freshwater fish, egg yolks and yellow fruits and vegetables (7) |
| TEMPERA | A painting medium for powdered pigments, consisting of egg yolk and water (7) |
| RAWHIDE | Conceal oneself behind green coat taken from stock (7) |
| STILTON | Rich white cheese |
| BEARNAISE | A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavoured with herbs (9) |
| YELLOWS | Colors for yolks & lemons |
| ADVOCAAT | A Dutch liqueur traditionally made from egg yolks and brandy (8) |
| HOLLANDAISE | A rich sauce of egg yolks and butter, often served with fish (11) |
| AIOLI | Provencal sauce made of garlic, olive oil, lemon juice, usually egg yolks, and seasonings |
| SOUFFLES | Very light dishes made with egg yolks and stiffly beaten egg whites (8) |
| MAYO | Short word for a creamy emulsion of egg yolks and oil as a condiment for burgers, salads or sandwiches (4) |
