Across

1. Spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
6. Italian sauce
7. Used of physical heat; having a high or higher than desirable temperature or giving off heat or feeling or causing a sensation of heat or burning
8. Garlic sauce
9. A French sauce made by adding cream to a veloute made from chicken stock.
10. A binding or thickening agent used in cooking
11. Liquid left after a food has been cooked
13. A brown sauce spicy with mustard
17. Mustard flavored mayonaisse type sauce served with cold meats.
18. A mixture of fat and flour heated and used as a basis for sauces
19. Cream (French)
20. Many dishes are named after this Renaissance chateau.

Down

1. White onion sauce
2. A soup or sauce made of chicken stock, rice, egg yolks, and lemon sauce
3. Blended by the suspending of small globules of one liquid (as oil) in another (as water or vinegar)
4. A thick sauce made from meat, vegetables, and tomatoes often finished with a little cream or milk
5. Sauce containing pale yellowish fermented grape juice
10. Not heavy
12. As mayonaisse, tartare, etc.
13. Pepper sauce garnished with hard-cooked egg whites, mushrooms, ox tongue and gherkins
14. Spicy or savory condiment
15. The state in which a substance exhibits a characteristic readiness to flow with little or no tendency to disperse and relatively high incompressibility
16. The part of milk containing the butterfat