*Before you reach for that bottle in the back of the fridge, it may be worth checking the date. According to PEOPLE, nutrition experts say expired condiments carry a real risk of making you sick.
Mayonnaise demands the most caution. Because it is made with raw eggs, it creates conditions where Salmonella can thrive if left at room temperature or kept past its expiration date. The USDA gives opened mayo a two-month window, and that same clock applies to any product with a mayo base, including tartar sauce and aioli. Freezing is not a safe workaround — the USDA advises against it.
Vinegar-based condiments like mustard and Worcestershire sauce are far more shelf-stable, holding up to three years before opening. That durability drops significantly once the seal is broken, with roughly 12 months being the recommended limit. Soy sauce follows a comparable pattern. Registered dietitian Chelsea Edwards told Southern Living, “Soy sauce can be stored at room temperature. However, if you use it infrequently, it might be best to store it in the refrigerator to extend the quality.” Even with its high salt content, bacterial growth remains possible.
Ketchup, barbecue sauce, and cocktail sauce get a longer runway than most people expect — up to a year on the shelf before opening. After the first use, however, a six-month limit applies.
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Creamy salad dressings spoil on a timeline similar to mayo, with a two-month post-opening limit. When an oil-based dressing turns sharp or unpleasant on the palate, that shift signals a chemical breakdown, not just age. Food scientist Dr. Bryan Quoc Le explained to Allrecipes.com, “This is because there are yeasts that produce gas when salad dressing has spoiled, and create off-flavors or odors in the process.” Dressings made at home will deteriorate faster than anything bought off a store shelf.
Overall, trust your senses: anything that looks off or smells foul should go in the trash.
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