| CHASSEUR | From the French meaning "huntsman", a mushroom, shallot and wine sauce for poultry (8) |
| DUXELLES | Mushroom, shallot and herb mixture used for beef Wellington or crostini (8) |
| OYSTERS | Molluscs served with a cream and wine sauce (7) |
| FONDUE | Cheese and wine sauce (6) |
| SCALLION | Name, essentially for a spring onion, but also any one of its milder or younger alliaceous kin, including leek, shallot and Welsh onion, all with tunicated skin (8) |
| HALLOUMI | Peeled shallot and cumin for cheese (8) |
| BECHAMEL | White sauce based on milk infused with bay leaves, peppercorns, shallots and herbs, gradually added to roux (8) |
| MATELOTE | Fish stew cooked in a seasoned wine sauce (8) |
| REEDPIPE | A simple wind instrument whose parts include a boot and shallot (4,4) |
| MIGNONETTE | Fragrant herbaceous flower Reseda ; a variety of French lace; or, a shallot and vinegar sauce as a classic accoutrement for freshly-shucked oysters (10) |
| ESCHALOT | Alternative name for shallot (8) |
| ALLIUM | Latin or botanical name of the onion and its relatives including chives, garlic, leek, shallot and the flowers Globemaster and Purple Sensation (6) |
| SONINLAW | Relation puts hollowed out shallot in cabbage salad (3-2-3) |
| BORDELAISE | Description of a French sauce based on demi-glace, shallots and red wine such as claret (10) |
| LEEK | Eaten by the ancient Egyptians, purportedly a favourite of Nero and worn into battle by the Welsh, a vegetable or allium related to the onion and shallot (4) |
| BLANC | French word meaning white, used to describe white wine/sauce (5) |
| THERMIDOR | Lobster ____, seafood dish cooked in a wine sauce with a cheese crust (9) |
| FRICASSEE | French dish of unbrowned chicken, veal etc. stewed in a creamy white wine sauce (9) |
| LYONNAISE | Insanely arranged over duck served with onions in a white wine sauce (9) |
| LAMBSHANKS | Cuts of meat that are often braised whole in a red wine sauce |
