You’re not the first person to ask, ‘can you freeze gravy?‘ and you won’t be the last.
And the short answer is ‘yes, provided it’s not milk or cream based!
There are a couple of reasons you’d want to freeze gravy.
First, you’re prepping food ahead of a big feast to make the day of a little more manageable.
Or maybe you just made way too much and don’t want to waste anything.
Either way, you need to know: can you freeze gravy? And if so, what’s the best way to store and thaw it for use later?
Can You Freeze Gravy?
Gravy freezes very well, like most liquids. Flour-based (roux) gravies freeze the best, and they keep well for up to four months. Cream or milk-based gravies do freeze but are more likely to separate and become watery when thawed. Plus, they should only be frozen for up to one month.
The problem with gravy is that it doesn’t keep well. It separates pretty quickly at room temperature, and it turns to jelly in the fridge.
Even if you immediately put leftover gravy in the fridge, it only lasts a week. And after two days, you’ll need to boil it for safety before you enjoy it.
And again after two more days.
And if you accidentally leave it on the counter for more than two hours? You have to toss it.
It’s THAT fickle (especially poultry gravy).
That’s because of all the delicious fats and meaty juices it’s made from. The ingredients are simple, but together they’re magical.
So, it’s best to freeze gravy for long-term storage. Let’s go over how to do that!
How to Freeze Gravy
This is the best, tried-and-true way to freeze pre-made or leftover gravy:
Step 1: Make your favorite gravy and let it cool, fully.
If you’re freezing gravy that’s been on the table for a whole meal (as in hours), reheat it first. Let it come to a boil, whisking constantly, then let it cool.
Step 2: Gather the freezer bags or airtight containers.
You can also use ice cube trays to freeze individual/small-batch servings. I like those large, square silicone trays because it’s basically one portion per square.
Step 3: Pour the cooled gravy into the container(s).
Leave at least 1 inch of space for the gravy to expand. If you’re using bags, get out as much air as possible before sealing the bag.
If using ice cube trays, add the gravy to the tray, and freeze until solid. Then, pop them out, and add them to a freezer bag or airtight container.
Step 4: Label each container/bag with the date and put it in the freezer.
Be sure everything is sealed correctly, and use the gravy within four months.
How to Reheat Gravy
First, you’ll want to thaw the gravy. And that’s best done in the fridge overnight.
If you try to speed up the process, it’s more likely to split – especially if it’s got milk or cream in the mix.
Once the gravy is thawed, you can reheat it in two ways:
Stove Top Method
Add the thawed gravy to a saucepan and warm it on low until it’s heated. Whisk continuously, so it’s nice and smooth.
If it starts to separate, add a bit more broth or cream (room temperature) – that depends on the kind of gravy you made.
If you have a meat entree, you can use its cooking juices instead of broth.
Whisk again to combine everything thoroughly, adding liquid until you reach your desired consistency.
Slow is key! Don’t put it on high and let it bubble.
Microwave Oven
Heat thawed gravy in one-minute intervals until hot.
If you can change the power setting on your microwave to half-power, that’s best.
Otherwise, go slowly and whisk in-between microwave intervals. Keep going until it’s warmed through – approximately 2-3 minutes.
Add more liquid (see stove top directions) as needed.
Tips for Freezing Gravy
- Allow for expansion. Gravy is liquid, so it will expand in the freezer. That’s why you’ll leave space in the freezer bags or airtight container.
- You can still enjoy gravy that’s been frozen for longer than four months – it’s just not the BEST. If you want to do this, double-wrap the container or bag in plastic wrap and foil to prevent freezer burn.
- If you are also freezing meat, freeze it in the same container as the gravy! It keeps the meat incredibly moist. Reheat this in the oven at 350 degrees Fahrenheit (175°C).
Fun Ways to Use Leftover Gravy
Obviously, you can use extra gravy within a few days on your holiday leftovers. Just be sure it’s wrapped in the fridge.
Or, you can also get creative!
- One of my favorite ways to enjoy gravy is with homemade turkey meatballs and rice.
- Throw it over egg noodles for a spin-off on stroganoff.
- Gravy makes a delicious base for creamy soups and stews.
- Have it for breakfast over scrambled eggs and sausage.
- And you can’t forget the Southern classic… biscuits and gravy!
More Cooking Questions Answered
Can You Freeze Potato Salad?
Can You Freeze Ham?
Can You Freeze Sweet Potatoes?
Can You Freeze Fudge?
Can You Freeze Gravy?
You’re not the first person to ask, ‘can you freeze gravy?’ and you won’t be the last. The short answer is ‘yes, provided it’s not milk or cream based!
Ingredients
Gravy
- Equipment
Airtight freezer bag or container
Ice cube tray (optional)
Instructions
- Make a batch of gravy and let it cool completely.
- Gather enough freezer-safe bags or containers to hold the leftover gravy.
- Pour the cold gravy into the container(s), leaving at least 1 inch of space at the top so the liquid can expand.
- OPTIONAL: If using ice cube trays, spoon the gravy into the tray. Put the tray in the freezer and let the cubes harden. When solid, remove the cubes and store them in an airtight container.
- Label the container(s) with the date: flour (roux)-based gravies will keep up to 4 months. Cream/milk-based gravies will keep for 1 month.
- Reheat when ready, and enjoy!
