Cool gravy: Before freezing, make sure your leftover gravy is completely cool. Leaving it at room temperature can cause bacterial growth, which can make the gravy unsafe to eat. Let the gravy cool on the counter for about an hour, then transfer it to the refrigerator to cool completely. This will take a few hours, or overnight, depending on the quantity of gravy.
Portion out the gravy: Once your gravy is cool, you'll want to portion it out into smaller amounts. This will make it easier to thaw and reheat later on. You can use freezer-safe containers or freezer Ziploc bags, but make sure to leave some room at the top to allow for expansion during freezing.
Label and date the containers: It's important to label and date your containers of gravy so you know what's inside and when you made it. This will help you keep track of what needs to be used up first and ensure you don't end up with any mystery containers of gravy in your freezer.
Freeze the gravy: Place the containers of gravy in the freezer, making sure they are in a flat, stable position. If you're using freezer bags, you can freeze them flat on a baking sheet before stacking them in the freezer to save space. Gravy can be frozen for up to three months.
How to freeze in ice cube trays
Cool gravy completely.
Add gravy into each section of the ice cube tray, leaving a little room at the top for expansion.
Loosely cover trays with plastic wrap.
Place ice cube trays on a flat surface like a cookie or baking sheet in the freezer.
Pop frozen cubes into a freezer safe bag that's been labeled with name and date.
How to Thaw
To thaw the gravy, simply transfer the container from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can reheat the gravy in a saucepan over medium heat, stirring occasionally until it's heated through. If the gravy is too thick, you can add a splash of water or broth to thin it out.
Store for up to three months.
Notes
If your gravy contains dairy, we recommend against the freezing process for storage. This is because the milk separates when frozen then thawed and can ruin the texture of your homemade gravy. If you must freeze your cream gravy, do so in smaller portions and for no more than one week, and be aware of the possible consequences.