Where's the best place to store your favorite sauce?
We’ve looked into this hugely important question so you don’t need to waste your time with hours of in-depth research.
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Unlike the eternal question of which one’s better on a bacon butty (brown, obviously), this one’s pretty easy to answer: it’s up to you.
Red and brown sauce contain so much vinegar and sugar that they don’t need a cold environment to keep at their best. If you want cold sauce, stick it in the fridge. If not, any cupboard will do.
Just keep the bottle out of direct sunlight and finish it before the ‘use-by’ date.
Mayo and salad cream are made from fresh eggs, so they need to be kept in the fridge.
If you haven’t opened the bottle yet, they’ll be fine in the cupboard - just make sure they’re kept cold once the seal’s broken.
The base of most hot sauces is vinegar, which preserves the other ingredients, so they don’t need to go in the fridge.
However, it’s probably a good idea to keep them there if you don’t use them regularly, so that they’re safe to use when you want them.
Thicker sauces like Sriracha or products made from fresh chilli (rather than dried) should go in the fridge to be on the safe side.
Anything that comes in a jar, like apple or mint sauce, needs to go in the fridge.
While they’ll be fine for a while in a cupboard, you’ll get a much longer shelf life by refrigerating them.