52 condiments & sauces items with published storage times, 32 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Aioli (homemade) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Anchovies (canned) | 3–4 days | 5 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Apple cider vinegar | — | Indefinitely | Cool, dry pantry away from heat and light |
| Bacon grease | — | 6 months | Refrigerate at 40°F (4°C) or below |
| Balsamic vinegar | 18 months | 3–5 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Barbecue sauce | 4 months | 1 year | Pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Barbecue Sauce (homemade, canned) | — | 9–12 months | Cool, dry pantry away from heat and light |
| Beef broth/stock/consommé (commercially produced) | 3–4 days | 7 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Black bean sauce | 3–6 months | 18–24 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Broth (homemade) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Chicken broth/stock/consommé (commercially produced) | 3–4 days | 7 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Chutney | 1–2 months | 1 year | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Cooking wine | — | Until the package use-by date | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Cranberry sauce (canned) | 1–2 weeks | 2 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Cranberry sauce (homemade) | — | 7–10 days | Refrigerate at 40°F (4°C) or below |
| Cream sauces, milk solids | — | 6–12 months | Cool, dry pantry away from heat and light |
| Dry gravy mixes | — | 1–2 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Duck fat | — | 30 days | Refrigerate at 40°F (4°C) or below |
| Frying oil (re-used) | — | 1 month | Refrigerate at 40°F (4°C) or below |
| Gravy (jars and cans) | 1–2 days | 2–5 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Hoisin sauce | 3–6 months | 18–24 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Honey | — | 2 years | Cool, dry pantry away from heat and light |
| Horseradish (in jar) | 3–4 months | 12 months | Refrigerate at 40°F (4°C) or below |
| Hot sauce | — | 6 months | Cool, dry pantry away from heat and light |
| Jams, jellies, and preserves | 6–12 months | 6–18 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Ketchup | 6 months | 1 year | Pantry unopened; refrigerate after opening for best quality |
| Marinades | 6 months | 1 year | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Mayonnaise | 2 months | 3–6 months | Cool, dark pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Mustard (condiments & sauces) | 1 year | 1–2 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Olives (black and green) | 2 weeks | 12–18 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Oyster sauce | 3–6 months | 18–24 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Pesto (jarred) | 3 days | 6 months | Refrigerate at 40°F (4°C) or below |
| Pickles | 1–3 months | 1 year | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Relish | — | 9 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Salad dressing (creamy) | 3–4 weeks | 6 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Salad dressing (dry,packaged) | 4 weeks | Until the package use-by date | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Salad dressing (homemade) | 2 weeks | — | Refrigerate at 40°F (4°C) or below |
| Salad dressing (vinaigrette,homemade) | — | 2–3 weeks | Refrigerate at 40°F (4°C) or below |
| Salad dressing (vinaigrette) | 4 weeks | 6 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Salad dressings (commercial, bottled) | 1–3 months | 10–12 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Salsa (homemade, canned) | — | 9–12 months | Cool, dry pantry away from heat and light |
| Salsa (jarred) | 2–4 weeks | 1 year | Pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Sauce mixes (nondairy (spaghetti, taco, etc.)) | — | 2 years | Cool, dry pantry away from heat and light |
| Soy sauce | 1–2 years | 3 years | Shelf-stable; refrigerate after opening for best flavor |
| Spaghetti sauce (in jars) | 4 days | 18 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Tahini | 3 weeks | 1 year | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Thai red curry paste | 5 days | 2 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Tomato Sauce (homemade, canned) | — | 9–12 months | Cool, dry pantry away from heat and light |
| Tomato sauce (spaghetti, pizza) | 3–5 days | Until the package use-by date | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Vegetable stock/broth (commercially produced) | 3–4 days | 7 days | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Vinegar | — | 2 years | Cool, dry pantry away from heat and light |
| Worcestershire sauce | — | 1 year | Cool, dry pantry away from heat and light |