| SOY | Word before "sauce" or "milk" |
| TACO | Word before "sauce" or "salad" |
| SECRET | Word before "sauce" or "Santa" |
| CREAM | Word before sauce or soda |
| SOYA | Source of sauce or milk |
| SOP | A piece of bread dipped/soaked in gravy, sauce or soup; a puddle; a saturation; or, alluding to a drugged cake thrown by a sibyl to appease Cerberus, a word for a concession or bribe, given to placate |
| PAN | Utensil in which to heat milk or cook sauce; or, loaf of bread baked in a tin (3) |
| CUSTARD | A mixture of eggs and milk used as a pudding sauce or baked in a pastry case for a quiche or tart (7) |
| LAKE | A giant pond; a pool of gravy, sauce or other liquid; a reddish pigment; or, a large surplus or surfeit of wine (4) |
| GRAVY | Word, with murky origins, for brown sauce or jus poured on one's roast beef, chicken or duck - essentially a copyist's historical typo that stuck (5) |
| STEAK | Word with sauce or house |
| RAGU | Italian pasta sauce ... or brand of pasta sauce |
| ALMONDS | Nut-like kernels ground to make marzipan, praline, nougat, macaroons or to thicken romesco sauce or |
| ALMOND | Nut-like kernel eaten roasted and smoked as a snack or ground in korma, romesco sauce or cakes containing lemon and polenta (6) |
| EGGS | Foods served Benedict-style for breakfast or brunch with hollandaise sauce; or, jewelled items crafted by goldsmith Peter Carl Faberge (4) |
| BOAT | Vessel for serving gravy or other sauce; or, a seated core-strengthening yoga asana with the body, legs and arms in a V-shape formation (4) |
| GNOCCHI | Gnudi-like Italian dumplings made from semolina, buckwheat flour or potatoes, served with sauce or au gratin (7) |
| NOODLE | A long, thin strip of pasta or a similar flour paste, eaten with a sauce or in a soup (6) |
| GANACHE | Glaze, icing, sauce or filling for pastries made from chocolate and cream, named from the French word for "jowl" |
| CURRY | From the Tamil word for a dish composed of spiced sauce or gravy |
