| VELOUTE | Light stock or broth thickened with blond roux; one of Auguste Escoffier's five "mother sauces" (7) |
| ARBORIO | Variety of rice simmered in stock or broth to make risotto (7) |
| HOLLANDAISE | One of Auguste Escoffier's 'mother sauces' |
| ONECALORIE | Light stock output one recorded in Oracle wrongly (3-7) |
| LOWCALORIE | Light stock output one recorded in Oracle wrongly (3-7) |
| CONSOMME | Type of clear soup made from clarified stock or broth (8) |
| CREATEANOPENING | Patron's request of Auguste Rodin, resulting in "The Gates of Hell"? |
| TOHEROA | New Zealand's treasured surf clam whose Maori name in question means "long tongue"; or, a green soup or broth made of said shellfish (7) |
| BECHAMEL | One of the five 'mother sauces' of French cuisine, made from a white roux and milk, seasoned with nutmeg (8) |
| GOUACHE | What method of painting uses opaque pigments ground in water and thickened with a glue-like substance? (7) |
| DYNASTY | A sequence of rulers from the same family, stock, or group. (7) |
| BOUILLI | Side of beef unfavourably potted by Escoffier's certainly stewed meat |
| CUISINE | Escoffier's porridge announced? (5,7) |
| ANALYST | Word with stock or market |
| RACECAR | A midget, stock, or Formula One, for example (4,3) |
| ROLLING | Word before stock or Stones |
| ESPAGNOLE | One of the "mother sauces" of French cuisine, along with bechamel, hollandaise, tomate and veloute (9) |
| SAUCE | Type of condiment or accompaniment with various varieties thickened with roux (5) |
| ROUX | Component of three of the five French "mother sauces" |
| STOCK | Word for a trunk or main stem; a wooden part of a gun; a stiff neckcloth or white cravat; pedigree; or, broth (5) |
