Is Freezing Gravy an Option?

You may wonder, “Who even has leftover gravy?” Whether it's drizzled over mashed potatoes, biscuits, or meats, gravy is too good to skimp on.

But the need to freeze gravy goes beyond just leftovers. Sometimes it’s about saving what could be wasted for future meals. For instance, drippings from a roasted chicken—meant for a salad or a dish that doesn’t need gravy—can be turned into a flavorful sauce and frozen for later use in dishes like pot pies, meatball dinners, or chicken-fried steak.

Since gravy only lasts a few days in the fridge, freezing it is a great way to preserve your beloved pan sauce for much longer.

What’s in Gravy, Anyway?

Gravy is truly the epitome of comfort food—like a warm, savory hug. It also serves as a way to save the rich, flavorful drippings from meat cooking, turning them into something delicious. You can whip up a simple gravy by adding flour to the drippings and whisking, but for a richer taste or larger batches, try adding a matching broth (chicken or turkey broth for poultry, beef stock for beef), along with cream, milk, butter, or spices. For those on a gluten-free diet, cornstarch can replace the flour.

How to Freeze Gravy

Gravy with dairy doesn’t freeze well. If you've added milk, cream, or butter, you deserve an extra scoop, but keep in mind that freezing it will lead to an undesirable, grainy texture. The gravy will also separate upon thawing, and it will never return to its original form.

Like any liquid, gravy will freeze solid when exposed to cold. The key is to cool it down completely before freezing. Once it's ready, you can transfer it into airtight containers, freezer bags, or even ice cube trays. Just remember, once you’ve thawed it, don’t refreeze—it’s a one-time deal.

Get the full recipe: Make-Ahead Turkey Gravy

How Long Can Gravy Be Stored in the Freezer?

Gravy can last in the freezer for anywhere between three to six months while maintaining good quality. Flour-based gravies are best used within three to four months.

How to Thaw and Use Frozen Gravy

The ideal way to thaw and use your frozen gravy is to let it defrost in the fridge overnight. Then, gently heat it in a saucepan, whisking to smooth out any lumps. If it’s too thick or has separated, just add a little water and give it a good whisk to bring it back together. Make sure the gravy reaches 165°F before serving.

If you're short on time, you can thaw the gravy by placing it in a bowl of cold water (just like you would with frozen meat), or heat it in the microwave in 30-second intervals using the defrost setting.

Leftover meats that are meant to be served with gravy freeze well alongside or in the gravy itself, as the sauce helps prevent the meat from drying out. To reheat, place the meat and gravy in the oven at 350°F until the internal temperature reaches 160°F. These meal combos stay good for about 3 months in the freezer.

Frozen gravy or gravy ice cubes are fantastic for making pot pies, casseroles, stews, or meat pies, adding to soups, or serving over biscuits. Larger portions of frozen gravy are perfect for simmering dishes like meatballs in a rich, saucy main course.