Can You Freeze Gravy? The Ultimate Guide for freezing & defrosting gravy

If you’ve just finished your roasted dinner and you have a lot of gravy left, you might be wondering whether it’s O.K to freeze it. Freezing gravy is a great way to preserve leftovers and save time in the kitchen. However, it’s important to follow the right steps to ensure the gravy stays fresh and still taste good when you’re ready to use it.

In this blog post, I’ll cover everything you need to know about freezing gravy, including how to prepare it for freezing, how long it can be frozen, and tips for reheating it. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will help you make the most of your leftover gravy.

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Can you freeze gravy? The quick answer

Yes, while it is possible to freeze gravy, it is essential to consider the type of gravy, proper cooling and storage techniques, and the method of thawing and reheating for optimal results. While freezing may not be suitable for all gravies, especially dairy-based ones, it can be a convenient solution for preserving and enjoying leftover gravy at a later time.

I find that cream or milk-based gravy sauces do not freeze as well and can have a strange grainy texture when you defrost them.

On the other hand any kind of meat or vegetable clear type of gravy freeze really well and have the same texture and taste when you defrost them and re-heat them.

What is gravy?

Gravy is a sauce that is typically made from the juices of cooked meat, such as beef, chicken, or turkey. The juices are often thickened with a starch, such as flour or cornstarch, and seasoned with herbs, spices, and other flavorings. Gravy can be served hot or cold and is often used as a topping for meat, potatoes, vegetables, and other dishes. It is a popular accompaniment to holiday meals, such as Thanksgiving and Christmas, and is also commonly used in everyday cooking.

Different types of gravy

There are many types of gravy, and the specific types can vary based on regional and cultural differences. However, here are some common types of gravy:

Brown gravy: This is a classic gravy made from meat drippings, flour, and beef or chicken broth. It is often served with beef, pork, or mashed potatoes.
White gravy: Also known as country gravy, this is a creamy gravy made from milk or cream and flour. It is often served with biscuits, chicken fried steak, or fried chicken.
Tomato gravy: This is a Southern-style gravy made from tomatoes, butter, flour, and seasonings. It is often served with biscuits, grits, or rice.
Sausage gravy: This is a popular breakfast gravy made from crumbled sausage, flour, milk, and seasonings. It is often served with biscuits or toast.
Giblet gravy: This is a Thanksgiving classic made from the giblets (heart, liver, and gizzard) of a turkey, along with broth, flour, and seasonings. It is often served with mashed potatoes and stuffing.
Onion gravy: This is a gravy made from caramelized onions, flour, and beef broth. It is often served with roast beef or steak.
Mushroom gravy: This is a gravy made from sautéed mushrooms, flour, and beef or chicken broth. It is often served with steak or mashed potatoes.

Note that this is not an exhaustive list, and there are many other types of gravy that exist.

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How to decide which type of gravy to freeze

Milk or cream based gravy

Gravies containing milk or cream, such as white gravy, may not freeze well because of their high-fat content. Dairy-based gravies are prone to separation during the freezing and thawing process, leading to an undesirable texture and consistency.

Unless you absolutely have to freeze this kind of gravy (e.g. you are going away and you have a lot of gravy left…) I would suggest to keep the gravy in the fridge for 1-2 days only and use it within that time.

Gravy thickened with flour

Gravies thickened with flour or other starches like cornflour or cornstarch might fare better when frozen, as they are less likely to separate. However, it is important to ensure that the gravy is cooled to room temperature before freezing, to prevent the growth of harmful bacteria. Ideally, any leftover gravy should be cooled and refrigerated within two hours of being served, and then transferred to a freezer-safe container or bag for freezing.

Meat or fat based gravy

Meat or fat based gravies are usually fine to freeze, at least I’ve never had any problems with them. The only time I wouln’t freeze the gravy is if I was using previously frozen meat or ingredients. It’s really not recommended to re-freeze meat based products as these can go off quite quickly.

Vegetable gravy

Vegetable gravy is super easy to freeze and might just need to be stirred when you are re-heating it afterwards, as it can sometimes separate when it’s defrosted.

Is it better to freeze or refrigerate gravy?

Both freezing and refrigerating gravy are great options for storing gravy, but it depends on how long you want to store it for. Freezing gravy can help to improve its shelf life and it can last for months in the freezer. On the other hand, refrigerating gravy will only keep it fresh for a few days, depending on what type of gravy you have – cream based gravy is best used up within 1-2 days, but meat or vegetable one can last for up to four days.

If I know that I’m going to use the leftover gravy within 1-2 days I don’t freeze it. If I don’t have immediate use for the gravy I freeze it for later.

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How long does gravy last in the freezer?

If you freeze and store your gravy properly, it can maintain its quality for up to three months. Although it might still be safe to eat beyond this time frame, the quality and flavor may deteriorate. I find that meat and vegetable gravies last much longer – 4-6 months, but I usually use up dairy based gravy within 1-3 months to be on the save side.

Preparing Gravy for Freezing

First of all, allow the leftover gravy to cool down to room temperature. This prevents the formation of condensation when placing it in the freezer, which can negatively impact the texture and quality upon reheating. Once cooled, stir the liquid thoroughly to ensure that all ingredients are evenly distributed.

Once the gravy is at room temperature, gently pour or spoon it into the ice cube trays, airtight containers, or freezer bags, being mindful of leaving room for expansion as liquids tend to expand when frozen.

Best containers to use for freezing gravy

There are so many different types of containers you can use for freezing gravy. It’s important to choose containers that are specifically designed for freezer storage and to avoid using containers that are not meant for freezing, such as glass jars or plastic containers that may crack or break under extreme temperatures.

Freezer bags: Spoon the gravy into freezer bags, squeeze out as much air as possible, and seal tightly. This method is ideal for saving space in the freezer and allows for easy thawing.
Airtight containers: Pour the gravy into airtight containers, such as beakers, plastic tubs or plastic soup dishes with lids leaving about an inch of space at the top to allow for expansion during freezing. Be sure to label and date the container before freezing.
Ice cube trays: Pour the gravy into ice cube trays and freeze until solid. Once frozen, pop the gravy cubes out and store them in a freezer bag or airtight container. This method is ideal for using small amounts of gravy at a time.

I often use just regular freezer bags. These bags are specifically designed to withstand cold temperatures and are less likely to leak or break when frozen. Pour the cooled gravy into a freezer bag, ensuring that there is enough space for the gravy to expand when frozen. Be sure to remove as much air as possible from the bag before sealing it, as air can cause freezer burn and compromise the quality of the frozen gravy.

Another convenient method for preserving leftover gravy is using an ice cube tray. I use it when I have fairly concentrated or spicy gravy and I perhaps want to use it as stock for making soups rather than as a gravy.

All you need to do is to divide the cooled gravy evenly among the compartments in the tray, and then cover with plastic wrap to protect the gravy from absorbing any odors in the freezer. Once the gravy cubes are frozen, transfer them to an airtight container or a freezer bag for longer-term storage or leave them in the ice cube trays if you have spare ones.

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Label all containers

I always think I’ll remember when I’ve put something in the freezer, but the reality is that I don’t. This is why regardless of the storage method you choose, it’s important to label and date your containers or bags. Proper labelling helps you keep track of when the gravy was frozen, and by knowing the date, you’ll have a better idea when to use it before its quality deteriorates.

Freezing your gravy

To freeze gravy most effectively, place your labelled containers or bags in the coldest part of your freezer. This ensures that the gravy freezes quickly, preserving its quality and minimizing any risk of bacterial growth.

The ideal temperature for a freezer is 0°F (-18°C) or below. It’s important to regularly check and monitor the temperature of your freezer, especially if it is an older model, to ensure that it is maintaining a consistent temperature. I have a special thermometer (suitable for freezer) that I leave in the freezer and check occasionally that the temperature is the same as the one on the main dial of my freezer.

How to defrost gravy

When ready to use the frozen gravy, transfer it from the freezer to the refrigerator and allow it to thaw for several hours or overnight. This gradual thawing process will help to maintain the gravy’s texture and quality.

Another method is to immerse the closed container in a bowl of cold water, similar to how you would thaw frozen meat. This method is suitable if you’re pressed for time.

Using a microwave on the defrost setting in 30-second intervals is also a possibility but should be done with care to avoid overheating or uneven thawing.

I have also previously skipped the defrosting process and I’ve put the whole frozen gravy to the small saucepan and left it on a very low heat with some extra water at the bottom. This is probably not the proper way to defrost gravy, but it worked for me when I forgot to take the gravy out the day before. You do need to watch the gravy defrosting in the saucepan and stir it continuously, but it does save some time, if you are in a hurry.

How to reheat previously frozen gravy

Once your gravy has thawed, you can proceed with reheating. Make sure to heat the gravy until it reaches 165°F (74°C) to ensure it’s safe for consumption. You can reheat it in a saucepan on the stove over low heat, stirring occasionally.

If you find that your gravy has thickened when it was frozen, you can add a splash of broth or even water to make it the right consistency again. For gravy with butter or other fats, you can skim the solidified fat off the surface and reheat the gravy to reincorporate the fat for a smoother texture.

It’s important to remember that cream or milk-based gravies may not fare well during freezing and thawing due to their tendency to separate. However, traditional gravies made from drippings, broth, or stock can be frozen, thawed, and reheated with ease.

I you are worried that your frozen gravy won’t be up to scratch when you defrost it, you can always use it as a flavouring in other dishes, such as soups, stews or pot pies, which are more forgiving if the gravy is not as perfect as when it’s fresh.

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Serving frozen and reheated gravy

Once you’ve reheated your frozen gravy, I’d always recommend to taste it, because the flavour might have changed slightly during freezing.

You might need to add some seasoning, herbs black pepper if the gravy is a bit bland or add more cornflour if the gravy is too thin.

I sometimes need to stretch the gravy to go further, as when you heat up the gravy it might look a lot less than before and it might not be enough for everybody around the table.

I that case I add more liquid (water, milk or if I have a beef or chicken stock), pureed vegetables (if I have any), seasoning and salt and pepper. I stir everything in when I’m heating up the gravy and taste it again to make sure the taste is right (and it doesn’t taste too watery).

I always make sure that the gravy is properly heated before serving and then I transfer it to a gravy boat or similar serving dish and leave it on the table for everyone to help themselves.

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Potential issues and solutions when freezing gravy

Sometimes when you freeze your gravy, you might end up with a few issues that can affect the texture, taste, and appearance.

One issue is that the fat content in the gravy can cause separation during freezing and thawing. A solution to this problem is to use low-fat milk or water instead of high-fat milk or cream when making your gravy. This will help in reducing the risk of separation, although it may make the gravy less rich and flavorful. Another method would be to blend the gravy in a blender or food processor before freezing, which can help keep the cream from separating when thawed.

Lumps can be another issue when freezing and reheating gravy, especially in flour-based gravies. The solution to this issue is to ensure that your gravy is lump-free before freezing it. Pass the gravy through a fine-mesh sieve or whisk thoroughly to achieve a smooth consistency. If you still get lumps in your gravy when you defrost it, stir it or whisk it gently with a fork or a balloon whisk.

Food safety when freezing and storing gravy

Gravy is one of the ‘risk’ foods, so it’s always worth being extra vigilant when you are freezing it and re-heating it again. Gravy contains fats, meaty juices, and other components that can become susceptible to bacterial growth if not stored properly.

One of the most important things is to promptly refrigerate or freeze any gravy leftovers. As a general guideline, gravy should be refrigerated within two hours of cooking to prevent the growth of harmful bacteria. It can last one to two days in the refrigerator, but freezing gravy is a practical option for longer-term storage.

For example, flour-thickened gravy can be frozen in an airtight container for up to four months without a noticeable loss in quality.

When it’s time to reheat your gravy, it’s important to defrost the gravy properly first. The recommended method is to thaw it in the refrigerator overnight. This minimizes the risk of bacterial growth during the defrosting process compared to thawing it at room temperature.

When reheating gravy, whether it’s made with cornstarch or flour, it should be done slowly in a saucepan over medium-low heat. Whisking constantly helps prevent lumps and separation.

At this stage you can also add a bit of water or stock to adjust the consistency. It’s vital to ensure that the gravy reaches a safe temperature, ideally above 165°F (74°C), to kill any harmful bacteria that may have developed during storage.

Can you re-freeze previously frozen gravy?

Whilst it might be O.K to refreeze previously frozen gravy, as long as it has been handled and stored properly, I really don’t think it’s a good idea. Each time you freeze and thaw gravy, its quality and texture may deteriorate and there are more chances of any bad bacteria developing the gravy going off.

I’d only recommended to refreeze gravy if it has been heated to a safe temperature of 165°F (74°C) – to destroy any potential harmful bacteria – and has not been left out at room temperature for more than two hours.

I think it’s better to plan ahead and freeze the leftover gravy in smaller portions, so that you don’t have this problem of re-freezing in the fist place.

To avoid waste, it’s best to freeze the gravy in portion sizes that you’ll realistically use, making it easier to manage leftovers without compromising food safety and quality.

Is it possible to freeze store-bought gravy?

Yes, it is possible to freeze store-bought gravy as long as the manufacturers indicate that the gravy can be frozen. Gravies made from fresh ingredients should be fine to freeze, but there might be some where the manufacturers have used frozen ingredients in making the original gravy so you might need to be more careful about whether to freeze it or not.

You can freeze store-bought gravy for up to three months without any change in taste or texture. Depending on what container the gravy is being sold in, you might need to double check that’s suitable for freezing and the you can properly close the container. If not, it’s a good idea to transfer the gravy into a freezer-safe container. Make sure to label and date the container before freezing it. When you’re ready to use the gravy, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

Will the consistency of gravy change after freezing?

The consistency of some types of gravy might change slightly after freezing and thawing. You might get fat sitting on the top of the gravy, but that’s fine as it will melt in again. Reheating the thawed gravy gently on the stove top while stirring can help restore the original consistency. Just be cautious not to overheat the gravy or cook it for too long, as this might cause further changes in consistency.

Are there specific types of gravy that freeze well?

Gravies made from meat drippings, stocks, or broths generally freeze well. These types of gravies typically have better structural stability and consistency, allowing them to maintain their quality even after freezing and thawing.

This blog post was originally written on 23 July 2023 and last updated on 23 July 2023

Can You Freeze Gravy? The Ultimate Guide for freezing & defrosting gravy

Can you freeze gravy? The quick answer

What is gravy?

Different types of gravy