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Can You Freeze Gravy? Find Out Here!

Can Gravy Be Frozen And Reheated?

Yes, gravy can be frozen and reheated. But, cooking popular foods at home may save money and reduce carbon emissions.

If you do freeze gravy, make sure to thaw it out completely before reheating it. You could also use baking soda instead of salt when freezing leftover gravy sauce.

This way, when you reheat the gravy, it won’t become salty.

The next time you make a roast or chicken dish, don’t forget to make an extra batch of gravy. You can freeze gravy and reheat it when you are ready to serve your next holiday meal.

The sauce will have a thicker texture when reheated but taste as good.

How to Freeze Gravy?

If you want to freeze gravy, place it in an airtight container and put it into the freezer until solid. Once frozen, you can store it in plastic bags in the freezer.

To keep gravy frozen, make sure it is packed in an airtight plastic container before it is frozen.

It prevents freezer burn and helps it keep its flavor and aroma. 

You can also freeze it in a ziplock bag. It is a great way to store gravy and put it in the refrigerator not to spoil it.

You can freeze gravy in an ice cube tray and make one or two servings at a time. You can also freeze gravy in a silicone ice cube tray that makes single servings of gravy.

Freezing gravy is easy as long as you do it right. 

How to make homemade gravy?

Gravy is made from a mixture of flour and fat, cooked until thickened. The only thing that makes the gravy taste different is the amount of butter used.

If too little butter is added, then gravy tastes bland. But, if too much butter is added, the gravy becomes greasy.

So, let’s start with this basic gravy recipe!


2 tablespoons of oil

1/4 cup butter

1/4 cup all-purpose flour

1/4 cup of Milk

Salt, to taste

Pepper, to taste

4 cups water or meat stock


  • Mix cooking oil, flour, and salt in a saucepan.
  • Stir in 2 cups of chicken broth. Then add the butter and milk to taste.
  • Cook over medium heat until the mixture is smooth, stirring.
  • Stir it until it gets thick. 
  • After cooking, strain away from the fat and use the gravy.

The thicker your gravy is, the more salt you should add. If you want a thinner bowl of gravy, reduce the amount of flour by half.

This portion of gravy is great for any holiday meal. It adds some sweetness to the savory flavors of the turkey. Also, it is so easy to make and a lot cheaper than buying a jar of cool gravy.

The best part is that it can be made days ahead of time and frozen.

How to defrost and reheat gravy?

To reheat frozen gravy, defrost it in the refrigerator overnight. And then heat it in the microwave for 20 seconds per cup at medium power.

Defrosting gravy requires heating the sauce for 10 minutes at 350 degrees Fahrenheit.

Then, remove the lid and let it stand until cool enough to handle. Reheating gravy takes about 20 minutes at 200 degrees Fahrenheit. If you have frozen leftovers, you may need to thaw them first.

It is important to remember that the key to getting the silky gravy smooth is to keep stirring it.

How long can you keep gravy in the freezer?

You can keep gravy in the fridge for up to a month and in the freezer for six months. The longer it stays in the fridge, the thicker it becomes.

If you want to freeze gravy for later use, you should first remove half of the gravy from the pan. This way, when you reheat the remaining gravy, only half of the gravy remains thick.

The next time you make a meal, don’t waste the extra gravy. Pour it into a proper container and place it in your freezer. When ready to use the gravy, place it in the microwave and heat it.

How to tell that your gravy turned bad?

Bad gravy will smell bad, taste bad, look bad, and be lumpy. If you want to know if your gravy is bad, you should smell and taste it.

If your gravy has turned brown or black, it means that it’s spoiled. It may be caused by bacteria, which can grow in hot liquid.

Another way to know when portions of gravy have gone bad is to smell it. If the readymade gravy smells like rotten eggs, then it means the sauce has spoiled. 

If the gravy has separated into layers, then it’s spoiled. The cold gravy is spoiling because the consistency changes.

The gravy should be thick and smooth, but when it starts separating, it becomes watery. 

To avoid spoilage, keep your gravy at around 140 degrees Fahrenheit. Also, don’t pour the gravy into dishes; instead, use a gravy boat.

Types of gravy recipe you can try

1. Brown Gravy 

2. Chicken Stock Gravy 

3. Cream Gravy

4. Mushroom Gravy

5. Onion gravy

6. Milk-based gravy sauces

7. Dairy-based gravy

8. Cream-based gravy

9. Beef Gravy

10. Bisto gravy

11. Sausage gravy

12. Chili gravy

Many people who don’t like making gravy from scratch use packaged gravy mixes. You can serve this in a pinch, but they don’t offer the same flavor as homemade gravy.

You can save money and enjoy the taste of homemade gravy if you use the recipes on this list.

3 Tips for freezing gravy

1. Never thaw your gravy or stews before freezing. 

2. Place gravy in a special container that can be flat and stacked to reduce freezer space.

3. Add a good 2 inches of room to the top or side of your gravy before freezing.

Freezing amounts of gravy are one of the most efficient ways to preserve broth that you can use in the future. Be sure to use a freezer-safe container.


Refreezing gravy is a great way to preserve the flavor of gravy.

You can use a small ice frozen cube tray to freeze gravy. You can even pour the gravy into a muffin pan to freeze it in small portions.

I hope this guide helped you with the basics of freezing gravy and how to defrost and reheat it. It’s a quick process but can make a big difference in your meals.

Try it out, and let me know if you have any questions. Thanks for reading!

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