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Heated mixture of equal amounts of fat and flour used as a basis for sauces; from French, 'reddish- brown' (4) Crossword Clue
Here is the answer for the crossword clue Heated mixture of equal amounts of fat and flour used as a basis for sauces; from French, 'reddish- brown' (4) . We have found 40 possible answers for this clue in our database. Among them, one solution stands out with a 98% match which has a length of 4 letters. We think the likely answer to this clue is ROUX.
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Crossword Answer For Heated mixture of equal amounts of fat and flour used as a basis for sauces; from French, 'reddish- brown' (4):
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40 Potential Answers:
| Rank | Answer | Length | Source | Date |
|---|---|---|---|---|
| 98% | ROUX Heated mixture of equal amounts of fat and flour used as a basis for sauces; from French, 'reddish- brown' (4) | (4) | ||
| 5% | BAYS Reddish-brown horses | (4) | LA Times Daily | Oct 3, 2026 |
| 5% | RUSSET Reddish-brown (6) | (6) | Mirror Quick | Aug 11, 2026 |
| 5% | BATTER Pound for a flour mixture (6) | (6) | Mirror Cryptic | Jul 14, 2026 |
| 5% | ROOIBOS Reddish-brown tea | (7) | LA Times Daily | Jul 12, 2026 |
| 4% | POWERPACT Coalition basis? | (9) | Wall Street Journal | Oct 7, 2026 |
| 4% | ALLOY Metallic mixture | (5) | USA Today | Oct 7, 2026 |
| 4% | POCHARD Common duck whose males have a reddish-brown head | (7) | The Times Specialist | Oct 5, 2026 |
| 4% | MILL Flour producer | (4) | Newsday | Oct 4, 2026 |
| 4% | WELD Join (metal) using heat (4) | (4) | Puzzler | Oct 4, 2026 |
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We found 40 solutions for Heated mixture of equal amounts of fat and flour used as a basis for sauces; from French, 'reddish- brown' (4). The top solutions are determined by popularity, ratings and frequency of searches. The most likely answer for the clue is ROUX.
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With our crossword solver search engine you have access to over 7 million clues. You can narrow down the possible answers by specifying the number of letters it contains. We found more than 40 answers for Heated mixture of equal amounts of fat and flour used as a basis for sauces; from French, 'reddish- brown' (4).