How Long Leftover Gravy Lasts In The Fridge Vs. Freezer

If you're like a lot of people, you probably only make gravy a few times a year, and typically during the holidays like Thanksgiving or Christmas. If you made your gravy from scratch, then you've probably spent a lot of time getting it just right: waiting patiently for the pan drippings, and all that effort to stir and whisk your gravy to make sure it's just the right consistency — not too thin but also not overly thick. Even if you're using store bought gravy (hey, no judgments here), perhaps you've taken the extra step of adding extra ingredients (even boozy ones!) to enhance the flavor of jarred gravy.

After all that effort, you're certainly not going to waste a single drop of that liquid gold. You probably also made a big batch of gravy, especially if it's for a big holiday meal. That means you're going to have to store some of that leftover gravy, either in the fridge or freezer, or both. Which brings up an important question: just how long does gravy last in the fridge compared to the freezer?

Gravy doesn't last for very long in the fridge, unfortunately. According to the USDA, gravy can be stored in the fridge safely for three to four days. To safely refrigerate gravy, make sure to store it in an airtight container, and get it into the fridge within two hours to avoid the unsafe growth of bacteria, warns Still Tasty. When reheating, be sure to bring the gravy back up to a rolling boil first before serving it.

Per the USDA, gravy can be stored in the freezer for four to six months. Note that freezing gravy works best for flour-based gravies, and isn't recommended for gravies with milk products, since they have a tendency to separate when thawed. For the best texture and to minimize the risk of separation, run your gravy through a blender or food processor first, The Daring Kitchen recommends. Use an airtight container, freezer bag, or even an ice cube tray (for smaller portions) to store your gravy in the freezer. To reuse your frozen gravy, simply let it thaw overnight in the fridge, then reheat the gravy slowly and stir or whisk it constantly to avoid lumps and to maintain a smooth consistency and texture.