Can You Freeze Gravy? – Easy Guide

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Gravy is a delicious sauce that can enhance the flavors of many savory dishes. It’s often served alongside classic Thanksgiving favorites like turkey, mashed potatoes, and stuffing.

While gravy can be bought pre-made in cans or jars, homemade gravy made from pan drippings has the best flavor. But what if you make too much gravy and want to save the leftovers? Can you freeze gravy for later use?

How to Freeze Gravy

Freezing gravy is a great way to preserve the leftover sauce so it doesn’t go to waste. Here are some tips for properly freezing gravy:

Allow it to Cool completely.

Gravy should be completely cooled before freezing; otherwise, it can separate or have a grainy texture when thawed. Allow the gravy to come to room temperature, then refrigerate it for about 1 hour until chilled.

Portion it Into Freezer Bags or containers.

Pour the cooled gravy into freezer bags, plastic containers, or ice cube trays. Lay the bags flat in the freezer to allow the gravy to freeze evenly in thin layers. This makes it easier to thaw just what you need later.

Remove as Much Air as possible.

Exclude as much air from the containers or bags as possible. The less air exposure, the better the gravy freezes. You can use a straw to suck out excess air before sealing the bags.

Label the containers.

Be sure to label the containers with the type of gravy and the freezing date. Gravy can be frozen for 2–3 months before its quality begins to decline. Proper labeling ensures you use the oldest gravy first.

Freeze it immediately.

Place the gravy bags or containers in the freezer right away. Don’t allow it to sit in the refrigerator too long before freezing. Quick freezing preserves freshness.

Tips for Reheating Frozen Gravy

When you’re ready to use your frozen gravy, follow these tips to safely thaw and reheat it:

Thaw in the Refrigerator overnight.

For food safety, gravy should always thaw in the refrigerator, not on the counter. This slow thawing helps prevent bacterial growth. Place frozen gravy in the fridge overnight or for at least 8 hours.

Use a Double boiler.

A double boiler is ideal for gently and evenly reheating gravy. The steam heat prevents scorching or curdling. Put the frozen gravy in the top pot and simmer over barely bubbling water.

Stir Frequently

Be sure to stir the gravy often as it reheats. This helps distribute the heat evenly for a smooth texture. Scrape the bottom and sides of the pot to prevent sticking and scorching.

Add Broth if it is too thick.

After thawing, gravy can sometimes be thicker than desired. Add a splash of broth or water to thin it out to the right consistency as it reheats. Start with 1-2 tablespoons at a time.

Don’t Microwave

Avoid reheating gravy in the microwave, which can lead to inconsistent hot spots. Gravy can easily separate or curdle in the microwave. Use the stovetop or oven instead.

Discard if separated.

If the thawed gravy appears curdled or separated, go ahead and discard it. At that point, the quality had degraded too much. Don’t attempt to remix or reheat.

Best Practices for Freezing Gravy

Follow these best practices when freezing gravy to maintain quality and taste:

  • Use an ice cube tray for portioning small amounts of gravy into 1-2 tablespoon cubes. Pop out the cubes and store them in a sealed bag.
  • Only freeze gravy in plastic, never glass. Glass can crack once frozen gravy expands.
  • Prevent “freezer burn” by minimizing air exposure. Use a vacuum sealer on bags if possible.
  • Freeze in single-use portions to avoid repeatedly thawing and refreezing.
  • Label bags not only with the date but also the poultry or meat flavoring the gravy.
  • Bone broth or drippings make the best-tasting frozen gravy. Thickened broth holds up better than flour- or starch-based broths.
  • Stirring in a teaspoon of cornstarch before freezing can help prevent separation upon thawing.
  • Use frozen gravy within 2–3 months for best flavor, texture, and food safety. Discard if freezer burn is present.

Frequently Asked Questions About Freezing Gravy

Freezing gravy can extend its shelf life, but there are some common questions about the best practices:

How long does gravy last in the freezer?

Properly stored in airtight packaging, gravy can be frozen for 2–3 months before the flavor and texture degrade. Discard any gravy kept frozen beyond 3 months.

Can you freeze and thaw gravy more than once?

It’s best to freeze gravy in individual portions to be thawed just once. Repeated freezing and thawing break down the texture.

Is it safe to reheat frozen gravy?

Yes, as long as frozen gravy is thoroughly thawed in the refrigerator first and then gently reheated on the stovetop or in the oven to 165°F. Never thaw gravy at room temperature.

Why does frozen gravy separate?

This is usually due to improper freezing techniques. Allowing air exposure, freezing in too large a container, or freezing before fully cooled can all cause gravy to separate upon thawing.

Can you add herbs and spices before freezing?

Yes, it’s best to season gravy before freezing for the fullest flavor. Just be sure the gravy is completely cooled first so the herbs and spices distribute evenly.

Should gravy be thickened before or after freezing?

For best results, gravy should be thickened as desired before freezing. Re-thinning thawed gravy can risk curdling or over-processing the texture.

How do you store leftover thawed gravy?

Only reheat the portion of frozen gravy needed. Refrigerate any unused thawed gravy for up to 3–4 days. Do not re-freeze thawed gravy. Discard if the smell or appearance changes.


Freezing is a great way to make leftover gravy last longer. With proper preparation and storage, frozen gravy can retain delicious flavors for a few months. Use these tips and best practices to successfully freeze and reheat gravy when ready to enjoy!


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