| 100% | BECHAMEL | 8 | White sauce with butter, flour and milk |
| 84% | BECHAMEL | 8 | Basic white sauce made with milk, flour and butter |
| 73% | BECHAMEL | 8 | White sauce made of flour, milk and butter |
| 58% | BECHAMEL | 8 | French sauce made from butter, milk, and flour |
| 54% | BECHAMEL | 8 | The mother sauce made from butter, flour and milk |
| 54% | BECHAMEL | 8 | White sauce made from roux and milk |
| 50% | BECHAMEL | 8 | French sauce made with white roux and milk |
| 49% | CARAMELS | 8 | Chewy sweets with butter, milk and sugar |
| 49% | BECHAMEL | 8 | Thick white sauce flavoured with onions and seasonings |
| 48% | MORNAY | 6 | Sauce made with roux, milk and cheese |
| 47% | BECHAMEL | 8 | Milk-based sauce made with a white roux |
| 46% | DAIRY | 5 | Grocery aisle with milk, cheese and butter |
| 46% | ALFREDO | 7 | Creamy sauce made with Parmesan and butter |
| 46% | CUSTARD | 7 | Sweet sauce made with milk, eggs and sugar |
| 45% | HOLLANDAISE | 11 | Sauce made with butter, egg yolks and lemon juice |
| 45% | EGG | 3 | Breakfast food eaten with white pepper and soy sauce |
| 43% | BEARNAISE | 9 | French sauce made with butter, eggs and herbs |
| 43% | BLINI | 5 | Buckwheat flour pancake served with melted butter, sour cream and other garnishes |
| 42% | ROUX | 4 | Mixture of butter and flour heated and used as a basis for sauces |
| 42% | CUSTARD | 7 | Sweet milk and egg sauce with vanilla |
| 42% | VELOUTE | 7 | Creamy white sauce with meat |
| 41% | BECHAMEL | 8 | Classic French white sauce with bay |
| 40% | MEUNIERE | 8 | Floured and sautéed in butter |
| 40% | ROUX | 4 | Butter + flour sauce |
| 40% | SLURRY | 6 | Flour and cold water sauce thickener |
| 40% | PESTO | 5 | Sauce with basil and pine nuts |
| 39% | FUDGE | 5 | Candy made primarily with sugar, butter, and milk |
| 39% | STAPLES | 7 | Butter, flour and eggs, e.g. |
| 39% | CARBONARA | 9 | Sauce with eggs, cheese and bacon |
| 39% | DAIRYSECTION | 12 | Area with butter and eggs |