master-cooks | How To Properly Store And Reheat Gravy

To properly store and reheat gravy, begin by allowing it to cool slightly at room temperature after cooking. Transfer the gravy into an airtight container or a heavy-duty freezer bag, ensuring there is a bit of space for expansion if freezing. Place it in the refrigerator if you plan to use it within a few days, or freeze it for longer storage, where it can last up to three months. When ready to reheat, thaw frozen gravy overnight in the refrigerator. For reheating, use a saucepan over medium-low heat, stirring frequently to prevent sticking or burning. If the gravy appears too thick, add a splash of broth or water to achieve the desired consistency. Microwave reheating is also possible; place the gravy in a microwave-safe dish, cover it to prevent splatters, and heat in short intervals, stirring in between. Be mindful not to overheat, as this can cause the fats to separate, resulting in a greasy texture. Ensure the gravy reaches an internal temperature of 165°F (74°C) to be safely consumed. By following these steps, you can enjoy delicious, smoothly reheated gravy that complements your meals without losing its flavor or texture.

Stop gravy from separating

Peter Som's recommendation to dilute thick gravy with broth is effective due to the way gravy is prepared: it starts with meat stock or broth, which is thickened using flour and butter (along with seasoning) until it transforms from a "liquid" to a "sauce." Flour is often the main reason for gravy becoming too thick or lumpy, while fats like butter can lead to separation. In both situations, the solution is to adjust the ingredients by incorporating more stock or broth and whisking it together, ideally with a tool like OXO's Good Grips balloon whisk, to restore the emulsion. Although stock and broth have slight differences, either can serve as a solid base for gravy.

Avoid reheating gravy if it appears excessively slimy or has developed a sour odor, as these are indicators of spoilage, along with more obvious signs like mold or significant color changes. Additionally, be mindful of how long you've stored the gravy and its shelf life (it can be kept in the freezer for up to six months), since the smell test may not detect harmful bacteria. If the gravy has been stored correctly and is only slightly separated, it should still be safe to use, and you can start whisking it back to its ideal consistency.

How To Properly Store And Reheat Gravy

Stop gravy from separating

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