From mayonnaise to hot sauce, most of us have dozens of condiments filling our kitchen cupboards and fridge doors.
But do you know where each sauce should be placed?
Which? has analysed 20 of the most common condiments to reveal exactly where you should be storing them.
‘When we quizzed people on how they store their sauces, we discovered a lot of confusion, misinformation and downright bad habits – including ones that could be putting your health at risk,’ the consumer champion explained.
‘By law, manufacturers are required to put storage guidance on their products.
‘But more than a third of people we asked in a 2020 poll said they never check to see where condiments should be stored, or for how long.
‘We consulted food experts, including a registered dietitian, for the definitive guide to what goes where and why.’
The consumer champion has even settled the debate over where ketchup belongs – so, have you been keeping it in the wrong place this entire time?
Which? has settled the debate over where ketchup belongs – so, have you been keeping it in the wrong place this entire time?
Condiments you should keep in the fridge
You might be surprised to learn that the majority of condiments don’t need to go in the fridge.
In fact, Which? says that just six condiments should definitely be refrigerated.
Topping the list is mayonnaise, which Which? says should be kept in the fridge and used within three months of opening.
‘Pasteurisation provides an extra layer of safety, but it should still be refrigerated,’ dietician Dr Sarah Schenker advised.
Pesto is next – especially if it contains pine nuts.
Nuts can develop mould that produces toxic compounds called mycotoxins – but thanks to pesto’s vibrant green colour, seeing these toxins can be tricky.
Dr Schenker added: ‘Mould can be hard to see on pesto, especially if it’s green pesto, so don’t take any chances either way. Stick to the label advice.’
You might be surprised to learn that the majority of condiments don’t need to go in the fridge (stock image)
Like mayonnaise, salad cream and tartare sauce both contain eggs, so are best placed in the fridge.
‘Condiments like salad cream are often left lingering outside during summer parties and barbecues,’ Dr Schenker said.
‘It’s best to decant some into a bowl to use, to prevent the entire bottle lying around in warm conditions.’
In addition, Which? advises keeping redcurrant jelly and maple syrup in the fridge, thanks to their high sugar contents.
Condiments you can keep in the cupboard
In contrast, the vast majority of condiments are fine to keep in the cupboard – including ketchup.
While many people are adamant ketchup belongs in the fridge, Which? reassures that it contains enough vinegar to stay preserved at room temperature.
‘Sometimes people keep ketchup in the fridge, simply because they prefer a chilled taste, but otherwise it doesn’t need to be refrigerated,’ Dr Schenker said.
Pesto needs to go in the fridge – especially if it contains pine nuts. Nuts can develop mould that produces toxic compounds called mycotoxins, but thanks to pesto’s vibrant green colour, seeing these toxins can be tricky
HP Sauce, honey, and mint sauce are also fine to keep in the cupboard, along with pickles.
Dr Schenker explained: ‘Pickles and chutneys originally came about as a way of preserving fresh fruit and vegetables so, by their very nature, they’re OK outside the fridge.’
However, be careful to keep an eye out for any stray crumbs in your pickle, as these can become mouldy.
‘Don’t worry about a little bit of mould on products such as jams, jellies and fruit sauces,’ Which? reassured.
‘Experts say if you’re in good health, scrape it off and eat what’s underneath.
‘Avoid breathing in spores, and discard if the food tastes “fizzy” and you’re prone to an unsettled stomach.’
Along with ketchup, many home cooks like to keep their mustards in the fridge, but this is unneccesary, according to Which?.
Dijon, English, and wholegrain mustards are packed with preservatives meaning they won’t go off at room temperature.
However, if you like a real punch to your mustard, feel free to pop it in the frige.
‘Preservatives mean it’s fine to keep it in a cupboard, although keeping it in the fridge may help to preserve its kick and punchiness for longer,’ Dr Schenker said.
She added that mustard’s vibrant colour also ‘may change in a warmer environment’.
