| ROUX | Meaning "browned", a cooked mixture of butter and flour as the base of many classic sauces (4) |
| MINT | Sweet such as a humbug; or, a garden herb traditionally mixed with vinegar for a classic sauce (4) |
| BIGCARLS | Some double cheeseburgers with Classic Sauces |
| QUICHELORRAINE | Plain pastry filled with a cooked mixture of cheese, onion and ham |
| REMOULADE | Classic sauce for grated celeriac (9) |
| BAKE | Batch of biscuits, bread, cakes or pies prepared at one time; or, a general word for an oven-cooked mixture of ingredients in the form of a gratin, lasagne or a tian e.g. (4) |
| CAKE | Battenberg, French fancy, Victoria sponge, scone... a baked food typically made from a basic mixture of butter, flour, eggs and sugar (4) |
| RUST | Rotten scourge of many classic cars (4) |
| HASH | Double-cooked mixture of chopped meat and vegetables |
| SHEA | Source of butter and a lot of wheat? |
| PUNS | Bases of many dad jokes |
| LOAD | Fill, as the bases |
| SHAW | ___ Brothers (Hong Kong studio that produced many classic martial arts films) |
| VEAL | Meat in many classic Italian American dishes |
| METV | Network for many classic shows |
| BISCUIT | Custard cream, bourbon, rich tea ... a crumbly food sometimes stored in a barrel or tin with a sweetmeal variety crushed as the base of a cheesecake (7) |
| CROUTE | Small piece of toasted bread as the base of a type of canape (6) |
| FUDGE | From "to merge", word meaning "cobble together", "manipulate facts or figures" or "humbug!" that is also the name of a soft sweet, based on a mixture of butter, cream and sugar (5) |
| SUCCOTASH | Cooked mixture of sweetcorn kernels and lima beans, often with butter or cream; from a Native American word, 'broken pieces' (9) |
| ONION | Vegetable cooked in two stages as the base of the Indian dish dopiaza (5) |
