| CHASSEUR | Of food, cooked in a rich brown sauce made with white wine and mushrooms (8) |
| DEMIGLACE | *Rich brown sauce in French cuisine |
| TEMPURA | Japanese dish of food cooked in batter |
| SEPIA | A rich brown pigment derived from the ink sac of the cuttlefish (5) |
| BEARNAISE | Sauce made with white wine, tarragon and shallots |
| SPRITZER | Drink made with white wine and sparkling water (8) |
| ZARZUELA | A Spanish dish of various kinds of seafood cooked in a rich sauce |
| SILLABUB | A cold dessert made of milk or cream, usually mixed with white wine, whipped to a thick consistency (8) |
| NOISETTE | Bit of food cooked on site, served with tea mostly (8) |
| DUTIABLE | Earthenware cooking dish for rich brown spicy sauce (8) |
| EXAMINEE | Manager shortly bringing in a rich reserve as triallist (8) |
| CHARISMA | Ma's interested in a rich personality (8) |
| GRAPEIVY | Pie cooked in brown sauce for climber |
| HOUSESOF | Registered in 1895, HP brown sauce became an icon of British culture. What does "HP" stand for? (6,2,10) |
| NEWBURG | Lobster ___ is a dish of lobster cooked in a rich cream sauce flavoured with sherry (7) |
| ALOEVERA | Plant continually in a rich soil, mostly |
| KIR | Drink made with white wine and crme de cassis |
| FONDUE | Traditional Swiss dish of two or more varieties of cheese melted with white wine and cornflour and s |
| MARINIERE | Of shellfish (especially mussels), cooked in their shells with white wine and onions (9) |
| TIMBALE | Mixture of meat and fish in a rich sauce cooked in a mould lined with potato or pastry (7) |
