| 100% | BEARNAISE | 9 | Rich French sauce of eggs, herbs, butter, vinegar |
| 54% | BEARNAISE | 9 | French sauce made with butter, eggs and herbs |
| 44% | BRIOCHE | 7 | Rich French bread made with eggs, milk, butter |
| 39% | BRIOCHES | 8 | Puffy French breads with a lot of butter and eggs |
| 35% | VELOUTE | 7 | Classic French sauce of roux and stock |
| 34% | ALFREDO | 7 | Sauce of butter, cream and Parmesan cheese |
| 33% | BECHAMEL | 8 | French sauce made from butter, milk, and flour |
| 33% | NAPOLEON | 8 | Rich French pastry and name of a French emperor |
| 32% | ECLAIR | 6 | A rich French pastry; anagram of "a relic" |
| 32% | DEMIGLACE | 9 | Rich brown sauce in French cuisine |
| 32% | BEARNAISE | 9 | Rich egg yolk and tarragon sauce |
| 31% | SAGE | 4 | Herb paired with brown butter in sauces |
| 31% | REESES | 6 | Brand of peanut butter eggs |
| 31% | GRENOBLOISE | 11 | In a sauce of browned butter, capers, parsley and lemon |
| 31% | BECHAMEL | 8 | Rich white sauce in French cuisine, contains milk |
| 31% | NICOISE | 7 | French salad of tuna, tomatoes and boiled eggs |
| 31% | YOLKY | 5 | Rich in the yellow part of an egg |
| 31% | BECHAMEL | 8 | One of the French "mother sauces" |
| 30% | HOLLANDAISE | 11 | Sauce made with butter, egg yolks and lemon juice |
| 30% | ESCARGOT | 8 | French dish of snails cooked in butter and wine |
| 30% | BECHAMEL | 8 | White sauce made of flour, milk and butter |
| 29% | DUBONNET | 8 | French aperitif; a blend of fortified wine, herbs, spices and quinine |
| 29% | RAGU | 4 | Maker of Butter Parmesan Sauce and Classic Alfredo Sauce |
| 29% | CUSTARD | 7 | Yellowy egg/milk sauce for a variety of puddings |
| 29% | BUTTER | 6 | Hollandaise sauce is made of this and egg yolks |
| 29% | SOUFFLE | 7 | Delicate baked French dish of egg whites that puff |
| 28% | OMELETTE | 8 | Savoury dish of beaten eggs cooked in oil or butter |
| 28% | EGGS | 4 | & 14D Dish of toast covered with ham, eggs and hollandaise sauce |
| 28% | ALOT | 4 | "Typically, French cooking requires you to use ___ of butter" : 2 wds. |