| 100% | INGREDIENTS | 11 | Flour, butter etc |
| 68% | FATS | 4 | Milk, butter etc. |
| 61% | ROUX | 4 | Butter + flour sauce |
| 59% | DAIRY | 5 | Cheese, milk, butter, etc. |
| 59% | DAIRYFREE | 9 | Without milk, butter, etc |
| 58% | MEUNIERE | 8 | Floured and sautéed in butter |
| 57% | STAPLES | 7 | Butter, flour and eggs, e.g. |
| 56% | DAIRY | 5 | Milk, butter, cheese etc |
| 56% | DAIRY | 5 | Milk, butter, cheese, etc. |
| 52% | #CAKE | 5 | Dessert made primarily of flour, butter, eggs and sugar |
| 52% | SIEVE | 5 | Remove lumps from flour or soil, etc |
| 52% | BECHAMEL | 8 | White sauce with butter, flour and milk |
| 50% | CRUMBLE | 7 | Dessert topping of flour and butter, like sand |
| 50% | BECHAMEL | 8 | White sauce made of flour, milk and butter |
| 50% | BECHAMEL | 8 | French sauce made from butter, milk, and flour |
| 49% | BECHAMEL | 8 | The mother sauce made from butter, flour and milk |
| 49% | BECHAMEL | 8 | Basic white sauce made with milk, flour and butter |
| 49% | MEUNIERE | 8 | Rolled in flour and sautéed in butter, as sole |
| 48% | POUNDCAKE | 9 | Dessert so-called for its portions of flour, butter, eggs and sugar |
| 47% | POUNDCAKE | 9 | Dessert made with equal parts sugar, eggs, butter, and flour |
| 46% | ROUX | 4 | Butter-and-flour mixture |
| 45% | WEEVILS | 7 | Destructive beetles of grains, flour stores, etc. |
| 45% | POUNDCAKE | 9 | Dessert named for its equal amounts of flour, butter, eggs, and sugar (2 wds.) |
| 44% | ROUX | 4 | Butter-and-flour sauce thickener |
| 44% | BLINI | 5 | Buckwheat flour pancake served with melted butter, sour cream and other garnishes |
| 43% | ROUX | 4 | Mixture of butter and flour heated and used as a basis for sauces |
| 37% | GRATE | 5 | Shred cheese etc |
| 37% | EXHIBIT | 7 | Show art etc |
| 37% | LAUNDER | 7 | Wash clothes etc |
| 37% | ABLUTIONS | 9 | Regular bathing etc |