| WHITESAUCE | Cookery basic achieved by adding milk to a roux of flour and butter (5,5) |
| BECHAMEL | Milk thickened with a roux of butter and flour (8) |
| SOUFFLE | Light fluffy dish made by adding stiffly beaten egg whites to a roux and savoury or sweet flavouring ingredients |
| DONTMESSWITHTEAS | "Stop adding milk and sugar to these brews!"? |
| STEAKDIANE | A sometimes flambeed dish of pan-fried fillet or tenderloin of beef served in a roux or veloute flavoured with Worcester sauce (5,5) |
| ARMOREDCOW | Canned milk, to a GI |
| CREAMSAUCE | It's made of milk, flour and butter |
| GREENPAPER | Proposal of policy to give coloured bread and milk to queen (5,5) |
| ROUX | French word for a cooked mixture of flour and butter as the base of many sauces (4) |
| LATTE | Coffee made by adding frothed hot milk to a shot of espresso, milkier than a cappuccino (5) |
| PASTRY | Puff, filo, flaky, choux, shortcrust ... mixture of flour and butter used for recipes including pasties and pies (6) |
| PASTEURIZE | To heat beverages such as milk to destroy harmful microrganisms (10) |
| WHISK | A knot of rope fibres or a bundle of straw as a brush; or, a kitchen utensil used when making a roux, souffle, meringue or omelette (5) |
| BOTTLEFEED | Give milk to an orphaned lamb, say |
| BREASTFEED | Provide milk to family hosting happy feast (10) |
| PORRIDGE | A dish made from oatmeal or another cereal, cooked in water or milk to a thick consistency (8) |
| HOMO | Type of milk, to a Canadian |
| MAKEITMOO | Add milk to a customer's coffee, in diner lingo |
| MAKEITO | Add milk to a customer's coffee, in diner lingo |
| SCALDS | Brings milk to a boil |
