| BEARNAISE | Rich sauce flavoured with tarragon (9) |
| CORNICHON | Pickled french gherkin, usually flavoured with tarragon (9) |
| REMOULADE | Sauce flavoured with capers, Dijon mustard, cornichons and tarragon as an accompaniment for julienned celeriac (9) |
| NEWBURG | Lobster ___ is a dish of lobster cooked in a rich cream sauce flavoured with sherry (7) |
| ROUILLE | Provencal sauce flavoured with red chillies and breadcrumbs, often served with bouillabaisse (7) |
| BECHAMEL | White sauce flavoured with onions and herbs (8) |
| ARROGANT | Describes haughty person with tarragon salad (8) |
| BEARNAISESAUCE | Condiment with tarragon |
| AIOLI | Creamy sauce flavoured with garlic, also known as butter of Provence (5) |
| SALSA | Pico-de-gallo-like piquant tomatobased sauce flavoured with jalapenos, onions, coriander and lime (5) |
| PONZU | Umami sauce flavoured with yuzu and other Japanese citrus fruits (5) |
| MORNAY | Of food, served in a bechamel sauce flavoured with cheese such as Gruyere or Parmesan (6) |
| CHILICONCARNE | Dish of meat and beans in a tomato sauce flavoured with peppers (5,3,5) |
| ALINEMENT | In America the right dressing for food includes the last fragments of tarragon and sage (9) |
| ESCALOPE | A thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce |
| HOLLANDAISE | Rich sauce often served with fish (11) |
| TIMBALE | Mixture of meat, fish etc., in a rich sauce, cooked in a mould lined with potato or pastry (7) |
| SHOYU | Japanese rich sauce made from soy beans naturally fermented with wheat or barley |
| PRAGUE | Exercise, having ingested rich sauce somewhere in Czech Republic (6) |
| DEMI | ___-glace (rich sauce) |
