Can you freeze gravy made with cornstarch?

In this article, we will answer the question “Can you freeze gravy made with cornstarch?” and discuss how to freeze gravy made with cornstarch. 

Can you freeze gravy made with cornstarch?

Yes, you can freeze gravy made with cornstarch. While the gravy may be frozen, the cornstarch-based thickener will cause it to thin down upon defrosting, requiring an additional 10 minutes of thickening time. Keeping this in mind when freezing cornstarch-based gravy is essential. 

Having gravy on hand is a godsend. There are many ways to utilize this sauce, from morning biscuits and gravy to French onion soup or an Italian meatball sandwich, and it’s comforting and hearty. Gravy may be stored in the freezer for up to six months. A dish of warm water or the refrigerator may be used to thaw frozen food. Stir often while you reheat over low heat.

What is the purpose of cornstarch in gravy?

The glucose molecules in cornstarch form lengthy chains. As a result, the chains may form bonds with other molecules when introduced to liquids (proteins like those found in egg yolks). Hydrogen atoms are encased in these bonds. You may thicken the gravy by adding cornstarch to a liquid. 

If you add some cornstarch and thicken the soup, it changes into a much more tasty dish! Soups and gravies with thickeners have a more substantial texture, making them seem heartier and more filling.

How to add cornstarch to thicken the gravy?

Just before serving, stir in the cornstarch to thicken the gravy. So if you want to witness a change in the thickness of your gravy, it’s best to cook saucy meals like French onion soup or meatball sandwiches (sauce on top!). 

It’s best to add the cornstarch near the end of a batch of stovetop macaroni and cheese if you want to get a rich, creamy sauce. Mac and cheese leftovers may be put to good use here.

 How to freeze cornstarch-based gravy?

Consider adding the cornstarch immediately before serving to freeze gravy prepared with cornstarch. Incorporating the cornstarch just at the end will give your meal the rich sauce you’ve been looking for.

 How to freeze gravy with cornstarch is explained here in detail:

  • Allow the sauce to cool fully before serving.
  • Freeze for up to six months in freezer-safe containers (avoid plastic).

Is flour-based gravy safe to freeze?

Ideally yes. If you want to attempt freezing flour gravy, It is recommended making a small amount first and freezing it. If it freezes nicely, create a bigger quantity and freeze it because the results might be messy. However, when freezing flour gravy, the sauce will disintegrate into lumps over time in the freezer.

This may take several weeks, however once your food begins to accumulate ice crystals, the process is permanent. Freezing alters the chemical structure of your food, as well as how it behaves after thawing.

Is there a reason flour causes lumpy gravy? 

It’s really a lovely scientific mechanism that causes the flour to clump together in gravy! Water is absorbed by the starch molecules in cornstarch and then released when the starch molecules are heated. This alters their shape and position in relation to other particles, resulting in a thicker sauce over time. Because it coats everything in its path and forms lumps, flour does not create particular connections with other molecules. 

Cornstarch isn’t as effective at thickening gravy as flour is! Lasagnas and other foods that depend heavily on thick sauces might benefit from this. In the case of meatloaf, a thick, dense coating of ketchup on top is preferable over a watery glaze, therefore this is a handy tool. 

Is gravy safe to refreeze?

Yes, Gravy refreezing is doable, despite the lumps, if done right. To thaw gravy that has been frozen, I suggest adding extra liquid. These frozen bits will be less obvious if they are spread out in a thinner sauce! No need to refreeze water or broth-based gravies that don’t freeze into lumps and can be reheated without issue. Step-by-step instructions are available here if you need them.

  • When it’s thawed, microwave it for 30 to 45 seconds or until it’s back to room temperature. Instead of replenishing, this is referred to as “refreezing.”
  • After that, if your gravy is still too watery, you can either add additional cornstarch or freeze it again with new liquid from a prior meal (like soup).
  • Make sure to serve it up as soon as it’s thickened up on the burner!

To read more about freezing gravy made with cornstarch click here

Other FAQs about Cornstarch that you may be interested in.

What aisle is cornstarch in?

How can I substitute cornstarch to thicken gravy?

How to mix cornstarch and water?


In this article, we answered the question “Can you freeze gravy made with cornstarch?” and discussed how to freeze gravy made with cornstarch.  


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