Kitchen Tips: Can You Freeze Gravy?

You're not the first person to wonder if you can freeze gravy. You will not be the last. And the quick answer is yes, as long as it's not made with milk or cream. There are a few reasons why you would wish to freeze gravy. First, you're preparing meals ahead of a huge feast to make the day go more smoothly. Or perhaps you simply made much too much and don't want to squander anything. In any case, you should know if you can freeze gravy. And, if so, how should it be stored and thawed for subsequent use?

Gravy, like most liquids, freezes quite well. Flour-based (roux) gravies freeze well and can be stored for up to four months. Cream or milk-based gravies will freeze but will separate and become watery when thawed. Furthermore, they should only be frozen for a month. The issue with gravy is that it does not store well. At room temperature, it separates quickly, and in the fridge, it turns to jelly. Even if you store leftover gravy in the fridge right away, it only lasts a week. After two days, you must boil it for safety before eating it.

Gravy can be frozen and solidified just like any other liquid. Allow it to cool completely before transferring it to airtight containers or freezer bags. If properly preserved, you can enjoy the same rich, luscious flavour for up to six months. When you're ready to reuse it, simply take it out of the freezer and let it defrost overnight in the refrigerator. However, if your gravy contains dairy ingredients, it is preferable not to freeze it at all. When it melts back into a liquid, the texture will become gritty, and it will totally separate. Of course, once thawed, do not refreeze the gravy. You're almost asking for freezer burn, and it will almost certainly split.

How to refrigerate?

Do you intend to use the remaining gravy on other leftovers as soon as possible? Gravy can also be kept in the fridge. The gravy can be preserved in an airtight container for up to four days in a refrigerator. Just make sure to let it cool for at least two hours after cooking. Otherwise, bacteria would most certainly begin to form and could get you sick.

How to reheat gravy?

You'll need to defrost the gravy first. That's best done overnight in the fridge. If you try to speed up the process, it will split more easily, especially if there is milk or cream in the mix. Once the gravy has thawed, there are two methods to reheat it.

Method 1

• Warm the thawed gravy in a saucepan over low heat until it is warm. Continuously whisk the gravy until the mixture is smooth and flowy and not hard anymore.

• If it begins to separate, add a little more broth or room-temperature cream (depending on the type of gravy you created).

• Instead of broth, utilise the cooking fluids from your meat meal.

• Whisk everything together again, adding liquid as needed to achieve the required consistency.

Method 2

• Heat the thawed gravy in 1-minute increments until hot.

• It's great if you can reduce the power level on your microwave to half-power.

• Otherwise, take your time and whisk in between microwave periods. Continue for another 2-3 minutes, or until thoroughly warmed.

•  As needed, add more liquid.