| ROUILLE | Sauce of poor quality fed to debauched type |
| ROUE | Course with no end of excitement for debauched type (4) |
| ROUES | Debauched types (5) |
| PESTO | Sauce of political journalist to ignore leader of Nationalists (5) |
| GRAVY | A spicy dressing of broth, milk of almonds and wine/ale in medieval cuisine, today a sauce of thickened meat juices from the roasting pan (5) |
| MOLE | Mexican sauce of chocolate and chilli or one for flavouring the classic avocado-based dip "guac"; or, an animal with a taupe coat of velvety fur whose collective noun "labour" refers to its hard effor |
| ONIONS | Matelote is a dish of fish in a sauce of wine and what? (6) |
| CHASSEUR | Of a dish cooked in a sauce of white wine and mushrooms (8) |
| CURRY | An Indian dish of meat or vegetables cooked in a sauce of spices and usually served with rice (5) |
| MARINIERE | Of mussels (French, moules), cooked in a sauce of white wine flavoured with onions, herbs etc. (9) |
| SHAKSHUKA | A dish in Mediterranean cuisine of poached eggs in a spicy sauce of tomatoes, vegetables and meat (9) |
| COULIS | From French for "to flow", a sauce of pureed sieved raspberries, red peppers or other fruit/vegetables (6) |
| ALFREDO | Chef whose name is given to a sauce of butter and Parmesan cheese for fettuccine or other pasta (7) |
| ESCARGOT | Variety of edible snail, usually eaten with a sauce of melted butter and garlic |
| SALSA | Sauce of chili peppers and tomatoes |
| MARINARA | Sauce of southern Italy |
| MARENGO | Served with a sauce of mushrooms, tomatoes, olives, oil and wine |
| THEROUX | The sauce of this writer! |
| CUSTARD | Sweet sauce of milk and eggs (7) |
| GRENOBLOISE | In a sauce of browned butter, capers, parsley and lemon |
