Yes, you can freeze gravy. To freeze gravy, allow it to cool completely before transferring it to an airtight container or freezer-safe bag. Make sure to leave some room at the top of the container for the gravy to expand as it freezes. When you're ready to use the frozen gravy, thaw it in the refrigerator overnight and then reheat it on the stovetop, stirring occasionally until heated through. **

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Gravy is typically made from the drippings of cooked meat, such as turkey, chicken, or beef. The drippings are combined with flour or cornstarch to thicken the mixture, and then liquid, such as broth or water, is added to create the desired consistency. Additional seasonings, such as salt, pepper, and herbs, can be added to enhance the flavor of the gravy. **

The amount of gravy per person can vary depending on personal preference and the type of dish being served. As a general guideline, you can estimate about 1/4 to 1/2 cup of gravy per person for a main course meal. However, it's always a good idea to have extra gravy on hand in case some guests prefer a little more. Adjust the amount based on the number of guests and their gravy preferences. **

Yes, cream can go with gravy. Cream can be added to gravy to create a creamy gravy, which can be used to enhance the flavor and texture of dishes such as mashed potatoes, roasted meats, and vegetables. The addition of cream can also help to mellow out the flavors of the gravy and create a richer, smoother texture. However, whether or not cream should be added to gravy depends on personal preference and the specific recipe being used. **

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To make a thick gravy for roasting, start by removing the roasted meat from the pan and placing it on a cutting board to rest. Next, place the roasting pan on the stovetop over medium heat. Add a few tablespoons of flour to the pan drippings and whisk them together to form a roux. Slowly pour in some broth or stock while continuing to whisk, allowing the mixture to thicken. Season with salt, pepper, and any desired herbs or spices. If the gravy is too thick, you can thin it out with more broth. **

The term "sauce" is typically used to refer to a liquid or semi-liquid condiment used to add flavor or moisture to a dish. On the other hand, "gravy" specifically refers to a sauce made from the juices of cooked meat, often thickened with flour or cornstarch. The choice of whether to call it sauce or gravy can depend on regional and cultural differences, with some people using the term "gravy" to refer to any type of sauce used with meat dishes. Ultimately, the choice of terminology may vary depending on personal preference and tradition. **