Given the complexities of my Thanksgiving guests' eating requirements, I always make two gravies - one is a gluten-free traditional and one a mushroom vegetarian. They add a lot of work to preparing the meal, and I was thinking that, if I could make them ahead and freeze them, things would be much easier. Any thoughts on freezing gravies? Does it make a difference what thickener you use? Over the years, I've gotten the menu down, but I'm trying to reduce the last-minute prep. If it makes a difference, I've always made my gravies ahead and reheated them which works great, but I've never frozen them before.