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Stumped on how to reheat your leftover gravy?

You’re in the right place.

I’ve tested three different ways to reheat gravy to find out which one works best at delivering that rich, smooth deliciousness.

I also focused on ensuring the gravy doesn’t end up lumpy or runny.

Psst: my favorite method was on the stove.

Ready? Let’s jump right in.

A note on my experiment

I tested the following gravy reheating methods:

On the stove (my favorite way)
In the microwave (good for small quantities)
In the oven (only if you’re already using the oven)

The stove is ideal for reheating gravy. You can easily adjust the thickness of the gravy as you watch it reheating.

Reheating in the microwave is super quick, but you risk uneven heating with larger quantities.

The oven is an okay method if you’re using the oven anyway, but not worth it just for gravy.

Reheating gravy on the stove

Spoon the gravy into a cold pan, breaking up any big chunks if it has gelled. On a low heat, warm the gravy while stirring it with a spoon or fork to achieve a smooth consistency. Add a little extra liquid if the gravy has separated and beat with a whisk until it recombines.

How to reheat gravy on the stove:

Spoon the gravy into a cold pan.
If the gravy has congealed into a jelly-like consistency, break it up into smaller chunks to help it heat more quickly.
Re-heat on a low heat, stirring frequently to remove any lumps.
If the gravy has separated, use a whisk to vigorously combine it again.

Add extra stock or milk if the gravy is too thick and needs thinning out.

If the gravy seems too thin, you can add a cornstarch slurry to help thicken it (you will have to bring it to a boil before the cornstarch takes effect).

If you have lots of gravy to reheat, increase the heat to a medium setting to speed up the process.

But don’t forget to stir, as the gravy can catch on the bottom of the pan.

My verdict

This was my favorite method.

It’s pretty quick and easy to tell when the gravy is hot enough. It also doesn’t matter how much gravy you have – as long as it fits in a pan, you’re good to go!

Reheating gravy in the microwave

Spoon the gravy into a microwave-safe bowl and cover it with a lid or plastic wrap (with some holes for steam to escape). Heat the gravy for 30 seconds and then stir. Repeat at 30-second intervals, stirring each time until the gravy is hot. Be careful not to overheat it.

How to reheat gravy in the microwave:

Spoon the gravy into a microwave-safe container and cover it with a splatter lid. If you don’t have a lid, you can use plastic wrap.
Heat for 30 seconds and then stir.
Repeat in 30-second intervals, stirring each time.
If the gravy seems thick, add a spoonful of stock to thin it out.

Stirring the gravy makes sure it is heating evenly. If you forget to stir, you can end up with cold spots.

Only use short bursts of heat to ensure you don’t overheat the gravy.

My verdict

This was the quickest and easiest method, but once you get above a bowl’s worth of gravy, it’s too much for the microwave.

Reheating gravy in the oven

Preheat the oven to 350°F (177°C). Spoon the gravy into an oven-safe dish. Break up any large clumps and spread out the gravy evenly. Cover the pan tightly with foil and heat for 5-10 minutes, checking it and stirring the gravy every so often.

How to reheat gravy in the oven:

Preheat your oven to 350°F (180°C).
Spoon the gravy into a suitable dish spreading it out evenly.
Cover the gravy tightly with foil.
Heat for 5-10 mins, stirring halfway through.

The foil will trap the steam, ensuring that the gravy doesn’t dry out.

Choose your dish wisely. If the gravy is spread too thin around the baking dish, it will heat very quickly, so keep this in mind.

My verdict

The only reason I can see for picking this option is if you are already using the oven for something else.

Otherwise, the microwave or the stove and better options.

How to store gravy

You can store gravy safely in the fridge for up to 2 days, as long as it’s in an airtight container. To prolong the life of your gravy, you can remove it from the fridge and bring it to a boil before cooling it down and storing it again. The gravy will then last an additional 2 days.

Technically you can do the re-boiling trick indefinitely, but I don’t recommend it.

Your gravy doesn’t need to cool to room temperature before you store it, but you should try to cool it as much as possible before putting it in the fridge.

To speed up the cooling process, spread large amounts of gravy into smaller portions. Or put the gravy in a container and then surround it with cold water.

Don’t leave gravy sitting out at room temperature for more than two hours.

Note: your gravy may turn to jelly in the fridge, but don’t worry. It will thin out quickly as you reheat it.

Can you freeze gravy?

Gravies that don’t contain any dairy products freeze well for up to 4 months. If your gravy contains a significant amount of milk or cream, you risk splitting upon thawing. However, you may be able to bring it back together with some vigorous stirring.

Gravies thickened with cornstarch may also thin out once thawed. But you can re-thicken them with more cornstarch with no negative effect.

How to freeze gravy:

Allow the gravy to cool to room temperature before spooning it into your container of choice. You can use airtight containers, freezer bags, or even ice cube trays.
Seal your container and place the gravy in the freezer.
If you’re using an ice cube tray, remove the gravy cubes once they’re frozen solid and transfer them to a freezer bag.
Use the gravy within 4 months for best quality (although it will remain safe to use beyond this).

I like to use freezer bags if I know I want to use all the gravy in one go.

It’s easy to fill them, and you can lay the bags flat in the freezer, so they don’t take up too much room.

If you use an airtight container, cover the top of the gravy with a layer of plastic wrap to help protect against freezer burn.

How to thaw and reheat frozen gravy

You can thaw gravy in the fridge overnight. Or you can reheat it straight from frozen on the stove or in the microwave on a low heat. Break up the clump of frozen gravy as soon as you are able and stir it frequently.

If the gravy has separated, try adding a little more liquid and whisking furiously until it comes back together.