You can make gravy weeks, days, or hours ahead — here's the best way to reheat it.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Gravy gets a bad rap as being fussy, tricky to make, and tricky to reheat, but that just isn’t true. You can make gravy weeks ahead, freeze, and reheat it on Thanksgiving day. You can make gravy a day ahead and reheat it even. As long as you stick to a few really basic principles, there is no need to fuss over gravy.
The Best Method for Reheating Gravy: A Skillet
Low and slow is the way to go when reheating gravy. Low means both heat and pan size here. Select a skillet rather than a pan to increase the gravy’s surface area to reheat it evenly and gently. Here are the three steps you need to know to reheat gravy.
The Fastest Method for Reheating Gravy: The Microwave
The same rules for reheating apply if you need to heat the gravy in the microwave: Move the gravy to something shallow in depth that’s microwave safe, and use short 30-second bursts of heat, stirring in between, until the gravy is liquid and steaming.
You can make gravy weeks, days, or hours ahead — here's the best way to reheat it.
Nutritional Info
Equipment
- Skillet
- Large spoon or spatula
Instructions
Spoon the gravy into a skillet. Use a spoon to scoop the gravy into a skillet. This is especially important for gravy that has gelled or has bits of food, like giblets.
Put the skillet on low heat. Place the skillet on the stovetop and turn on to low.
Reheat the gravy slowly, stirring frequently. Reheat the gravy, stirring frequently, until simmering. Use immediately.
FAQs
The Best Method for Reheating Gravy: A Skillet
- Spoon it into the skillet: Spooning breaks up gelled gravy into easy-to-reheat portions.
- Heat on low: Don't heat the pan and add the gravy. Start the cool gravy in a cool pan to reheat slowly.
- Stir until simmering: Stir the gravy as you reheat it to help it heat evenly.
Gravy made with flour is often easier to reheat and can be easier to brown (think of a roux).
How do you reheat gravy made with cornstarch? ›
Transfer gravy back into a pot, cook and stir, using a whisk, over medium heat. If it is too thick, add a little more stock, or water, or milk. Reheat to a full boil and stir with awisk for about 30-45 seconds.
Can I add water to leftover gravy? ›
Simply warm up gravy on the stove—thin it out with a little more stock or water if necessary—then drizzle at will.
How do you reheat Sunday gravy? ›
Store in a sealed container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a little water to loosen the sauce as necessary.
How do restaurants keep gravy warm? ›
To keep hot foods hot, restaurants often use warming ovens, or holding cabinets. Warming ovens do an excellent job of keeping food warm until it's ready to be moved to the customer's plate or a steam table.
What does cornstarch do when heated? ›
As you hydrate and heat cornstarch, the starch granules swell and soften, and they lose their hard, crystalline structure. Eventually, those granules burst; amylopectin leaches out into the surrounding water, and the mixture thickens. If that same mixture is cooled, the mixture generally becomes thicker.
What does cornstarch do to gravy? ›
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Can you add cornstarch to warm liquid? ›
To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.
Why does my gravy turn to jelly? ›
The molecules form a network that traps water, and depending on what thickener was used (flour, cornstarch, etc.) and how the gravy is allowed to cool, it will form a gel of varying strength.
If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.
Should you use hot or cold water for gravy? ›
Combine ½ cup cold water and ½ cup flour in a container with a tight-fitting lid and shake to mix it. I find if I use cold water to mix with the flour, lumps do not form in the container. Shake the container vigorously until the mixture comes together. Pour the flour mixture into the hot liquid, whisking constantly.
Is gravy better the next day? ›
Here's a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.
How to keep gravy from getting thick? ›
The longer you simmer gravy, the thicker it will become, and it's easy to end up with a thick, gloppy gravy. The fix here is super simple: whisk in a little more broth or water until it's thinned to the desired consistency.
Can you save leftover gravy? ›
Information. Gravy can be stored safely in the refrigerator for three to four days. If not used within that time, you can freeze it four to six months.
How often can you reheat gravy? ›
Fact or Fiction: You Shouldn't Reheat Leftovers More Than Once. Technically – fact. But don't panic. This just means you should portion what you're going to eat and heat only that, rather than reheating the whole of your leftovers, re-refrigerating what you don't eat, and repeating.
