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From a sumptuous blanket to cover potatoes or an addition of moisture to meats, gravy accentuates your meals lending both texture and flavor. If the end of the meal results in a surplus of gravy, it doesn’t have to go to waste. Freezing leftover gravy is a safe way to preserve it until the next meal calls for it. With minimal time invested now, future meal prep can be a breeze.
Set the container of gravy into an ice bath or into the refrigerator. Allow the gravy to cool for at least 15 minutes.
Pour the gravy into a rigid, sealable airtight container leaving at least an inch of space at the top.
Secure the lid tightly and mark the current date on the container.
Place the container into the freezer in a safe place where it will not get knocked over.
- Use or discard the gravy within four months.
- Thaw gravy in the refrigerator and reheat right before serving it. To thicken gravy that has separated upon thawing, add 1 tsp.of corn or rice flour while stirring. Add more thickener as needed until the gravy is at the desired consistency.
- Some gravies do not freeze well. Test the gravy by freezing a small portion of it and thawing it back out. Freezing gravy stock and making it into gravy later may be the best option.
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