Let’s be honest—your fridge and pantry might just be a museum of sauces, relishes, and condiments—some opened last week, others possibly dating back to the Howard government.
But have you ever stopped to wonder if you’re actually storing them in the right place? Is that bottle of tomato sauce really happier in the fridge, or is it just taking up valuable real estate next to the milk?
And what about that jar of pesto you only use for special occasions—should it be chilling or just chilling out?
Well, wonder no more! Food expert and registered dietitian Dr Sarah Schenker of Which? has finally weighed in, settling the great sauce storage debate once and for all.
So, before you next rearrange your kitchen or risk a culinary faux pas at your next barbecue, let’s dive into the definitive guide on where every condiment truly belongs.
The fridge: Not just for leftovers
Let’s start with the cold, hard facts—some sauces simply must be kept in the fridge, no matter how much you’d like to free up shelf space.
1. Mayonnaise
Despite its vinegar content, mayo is a magnet for bacteria if left out. Pasteurisation helps, but it’s not a free pass.
Once opened, always pop it in the fridge. No one wants a side of food poisoning with their sandwich.
2. Pesto
This one’s a surprise for many. Pesto contains nuts, which can develop mould that’s not just unsightly but potentially toxic (think aflatoxins—nasty stuff for your liver).
And because pesto is green, you might not even spot the mould. Play it safe and keep it chilled.
3. Salad cream
A staple at Australian barbecues, salad cream contains egg, making it a fridge-only item.
If you’re serving it outdoors, decant what you need and return the bottle to the fridge pronto—especially in summer.
4. Maple syrup
Here’s a curveball: unlike honey, maple syrup’s sugar content isn’t quite high enough to keep mould at bay at room temperature. So, after opening, store it in the fridge to keep it fresh and fungus-free.
5. Tartare sauce
Egg-based and often forgotten at the back of the fridge, tartare sauce is another one that needs to stay cold.
If you can’t remember when you last used it, check for signs of spoilage before slathering it on your fish.
6. Redcurrant jelly
This sweet treat can separate, creating a watery layer that’s a breeding ground for mould. Keep it in the fridge and always use a clean spoon.
The cupboard: Room-temperature royalty
Now, for the good news—there are plenty of condiments that are perfectly happy in the pantry.
1. Ketchup (tomato sauce)
Yes, you read that right! Thanks to its vinegar and acidic tomatoes, ketchup is shelf-stable.
If you prefer it cold, that’s fine, but it’s not a food safety issue. (Let the great family debate continue.)
2. Brown sauce
Another vinegar-based classic, brown sauce is safe in the cupboard. The preservatives do the heavy lifting here.
3. Honey
Unlike maple syrup, honey’s high sugar content and natural hydrogen peroxide keep it safe at room temperature. In fact, refrigeration can cause it to crystallise.
4. Mint sauce
Loaded with spirit vinegar, mint sauce is fine in the pantry—unless you only use it once a year, in which case, the fridge might be safer.
5. Pickles and chutneys
These were invented to preserve food, so they’re naturally shelf-stable. Just use a clean utensil to avoid contamination.
6. Olive oil
Never put olive oil in the fridge—it’ll solidify and become unusable. Keep it in a cool, dark cupboard.
7. Soy sauce
Despite what the label says, the high salt content means soy sauce is safe outside the fridge.
8. Mango chutney
Like other chutneys, it’s been preserved with sugar and vinegar, so the cupboard is fine.
9. Malt vinegar
With its high acidity, malt vinegar has an almost indefinite shelf life. Store it anywhere you like.
10. Hot pepper sauce
Most hot sauces are vinegar-based, so they’re safe in the pantry. Some also have high sugar content for extra preservation.
11. Worcestershire Sauce
Despite containing fish, this fermented sauce is shelf-stable. It may oxidise over time, but it won’t spoil quickly.
12. Mustard (English, Dijon, Wholegrain)
Mustards are fine in the cupboard, though refrigeration can help preserve their colour.
13. Piccalilli
Packed with vinegar and preservatives, piccalilli is safe at room temperature. If you like it extra crunchy, the fridge is your friend.
A few extra tips for sauce success
- Check the label: When in doubt, follow the manufacturer’s advice. Some brands have unique recipes that may require refrigeration.
- Watch the clock: If you can’t remember when you opened it, it’s probably time to toss it.
- Clean utensils only: Double-dipping or using dirty knives can introduce bacteria, shortening your sauce’s shelf life.
- Personal preference: Some people just like their sauces cold. That’s fine—just know it’s not always necessary.
The final word (and the great ketchup debate)
So, there you have it—the ultimate guide to sauce storage, straight from the experts. The next time someone questions your pantry habits, you’ll have science on your side. And as for ketchup? Store it wherever you like—just don’t let it go to waste.
What about you? Are you a fridge fanatic or a pantry purist? Have you ever had a sauce disaster or a condiment conundrum? Share your stories and tips in the comments below—we’d love to hear from you!
Also read: The pantry staple Australian cooks can’t stop raving about—and it’s just 55 cents
