| BECHAMEL | Sauce made from roux and milk (8) |
| BECHAMELSAUCE | Basic food in French cuisine made from a white roux and milk (8,5) |
| SRIRACHA | Spicy sauce made from red chilli peppers, vinegar and garlic, used in Thai and Vietnamese cuisine (8) |
| TAPENADE | From the Provencal meaning "capers", a piquant dip or sauce made from the aforesaid pickled buds with anchovies, black olives and herbs (8) |
| MARINARA | An Italian-style sauce made from tomatoes, onions and herbs (8) |
| MICHELIN | - stars; hallmarks of restaurant quality, such as those awarded to Michel Roux Jr's Le Gavroche (8) |
| SOUFFLE | Light fluffy dish made by adding stiffly beaten egg whites to a roux and savoury or sweet flavouring ingredients |
| FLOUR | Basic ingredient used to make bread, cakes, biscuits, pasta, pastry, roux and batter for pancakes an |
| MORNAY | Sauce made with roux, milk and cheese |
| CURRY | Sauce made from turmeric and various spices and herbs |
| CUSTARD | Dessert sauce made from milk, sugar and eggs (7) |
| BUTTER | Dairy food traditionally made with churns and paddles, used for shortbread, roux, cakes and pastries (6) |
| ALBERT | _ Roux, late French chef and father of Michel Roux Jr (6) |
| BOLOGNESE | Pasta sauce made from ground meat, soffritto, tomato paste, red wine and milk (9) |
| PESTO | Sauce made from chopped fresh basil, garlic and olive oil |
| HOLLANDAISE | Sauce made from egg yolk, butter, water and lemon juice (11) |
| MOLE | Spicy Mexican sauce made from chili and chocolate |
| AIOLI | Mediterranean sauce made from olive oil and garlic (5) |
| KETCHUP | Spicy sauce made from tomatoes and vinegar (7) |
| GARUM | Sauce made from fish and ... um ... that's it |
