| HOTMILK | Drink, basis for white sauce etc (3,4) |
| ROUX | Base for white sauce |
| DASH | A sprint; a small amount of soda water, Tabasco sauce etc; or, a hyphen-like punctuation mark (4) |
| TAPIOCA | Granular starchy substance obtained from cassava root, used as a thickening agent in puddings, sauces etc. (7) |
| VELOUTE | Rich white sauce in French cookery |
| LASAGNE | Layered pasta dish, traditionally using white sauce, meat and cheese (7) |
| CREAMED | Prepared with a white sauce |
| SOUBISE | Puree of onions mixed into a thick white sauce |
| SUPREME | French cookery term describing a boneless chicken breast; or, a white sauce served with such (7) |
| ARROWROOT | Starch used for thickening sauces etc (9) |
| FENNEL | Yellow-flowered perennial used for flavouring soups, sauces, etc (6) |
| LESS | You won't find so much in pickles, sauces, etc. |
| TRIMMINGS | Old Lib-Dem leader tucks into lean bit of steak and sauces etc (9) |
| BLANQUETTE | Dish consisting of white meat in a white sauce (10) |
| ESAU | Some white sauce for Jacob's brother |
| BECHAMEL | White sauce for lasagne, eg |
| MOUSSAKA | Dish of minced lamb with aubergines in a white sauce (8) |
| FRICASSEE | Stewed chicken or veal with vegetables in a white sauce (9) |
| MORNAY | Served in cheese-flavoured white sauce |
| RAVIGOTE | Highly seasoned white sauce |
