Gravy can be stored in the fridge for one to two days and in the freezer for two to three months. Brothy or flour-thickened gravies freeze well, while cream-based gravies do not because the dairy can separate. Proper freezing involves cooling the gravy, then transferring it to an airtight container or flat freezer bags to save space. To reheat, thaw frozen gravy in the fridge or cold water, then heat in a saucepan while whisking to ensure a smooth texture.
Gravy can be safely stored in the fridge for one to two days and in the freezer for two to three months. Brothy gravies freeze well; cream-based gravies do not.
To freeze gravy properly, let it cool to room temperature, then transfer it to an airtight container or freezer bag. Lay freezer bags flat to save space.
To reheat frozen gravy, thaw it in the fridge or using cold water, then heat slowly in a saucepan, whisking frequently to maintain texture.
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