Yes, You Can Freeze Gravy, But Only A Certain Type Will Keep

Freezing gravy is possible, but not all types will maintain their quality when thawed. Gravy made with a flour-based roux is the best candidate for freezing, as this type of thickener holds up well after being stored at low temperatures. To freeze, ensure the gravy is completely cooled, then transfer it to an airtight container or freezer bag, leaving some room for expansion. It's advisable to store it in small portions for easy reheating. Gravy with dairy, such as milk or cream, tends to separate and become grainy after freezing, leading to an unpleasant texture. Similarly, gravies thickened with cornstarch may break down and become watery when thawed. When reheating frozen gravy, do so gently over low heat, stirring frequently to prevent separation and ensure a smooth consistency. If needed, whisk in a little flour or cornstarch slurry to help thicken it again. Properly stored, flour-based gravy can last in the freezer for up to four months, making it a convenient option for future meals. By choosing the right type of gravy and following these methods, you can enjoy the convenience of having a delicious accompaniment ready to enhance your dishes.