Does Worcestershire Sauce Need to Be Refrigerated?

If you have ever thought that Worcestershire sauce is called that because it originated from Worcester, you have been right all along.

It was first made in the city of Worcester, in Worcestershire, England by two chemists/pharmacists John Wheeley Lea & Williams Henry Perrins in the year 1835. Their first attempt was too strong and thought to be inedible, so they abandoned the sauce in their basement. Later, though, when they revisited the sauce, they realized that fermentation had made it mild and edible. They thus introduced the sauce to the public.

Worcestershire sauce can be used when cooking or as a condiment. It is mostly used as an ingredient brushed onto meat, fish, or poultry as it is grilled, fried, or baked.

What Are the Main Ingredients of Worcestershire Sauce?

The base ingredient is vinegar, added are ingredients like:

Tamarind
Vinegar

Molasses
Sugar
Water

Cloves
Anchovies
Onion

Spice
Garlic
Flavoring

Salt

The combination of these ingredients results in a sweet and tangy flavor. Different brands have some added ingredients like wine, malt, vinegar, or even tomato paste to add more flavor.

Depending on the brand, Worcestershire sauce may or may not be gluten-free. To be sure, you can check the label.

Homemade Worcestershire sauce is healthier and is low in calories compared to company-made ones. But besides being healthy or not, many people wonder, does Worcestershire sauce need to be refrigerated?

Does Worcestershire Sauce Need to Be Refrigerated?

There are benefits to refrigerating Worcestershire sauce. These include retaining the condiment’s taste, flavor, color, and freshness. But it is not compulsory to refrigerate Worcestershire sauce because it lasts long and remains fine if stored properly at appropriate room temperature.

What makes that possible is the process of fermentation and the presence of sodium. So Worcestershire sauce does not necessarily need to be refrigerated.

Does Worcestershire Sauce Freeze?

The best way to keep some condiments fresh is to freeze them, and that is no different for Worcestershire sauce.

It is believed that it can last up to five years in the freezer with no worry.

Does French’s Worcestershire Sauce Need to Be Refrigerated?

Before opening, French’s Worcestershire sauce should be stored at room temperature. After it has been opened, it should be stored in the refrigerator to help keep the quality and flavor, but freezing is discouraged.

Does Worcestershire Sauce Need to Be Refrigerated After Opening?

Worcestershire sauce does not necessarily need to be refrigerated after opening because of its fermentation level. The fermentation can keep it edible for long.

Keeping it in the fridge after opening depends on two factors, one is a personal preference. If your preferred way of storing condiments is by refrigerating them, it’s okay if you refrigerate Worcestershire sauce. The second factor is that refrigerating the sauce will help maintain the freshness and flavor.

Does Lea & Perrins Worcestershire Sauce Need to Be Refrigerated?

Lea and Perrins Worcestershire sauce can sit in the pantry for years without worries.

The company mentioned on their bottle that they recommend that the sauce not be refrigerated. They mention that refrigeration can cause spoilage faster. So, you don’t have to disturb yourself refrigerating Lea & Perrins Worcestershire sauce. This recommendation has been a bone of contention and many people still argue for and against it.

You might want to do a “let’s see if it’ll go bad” challenge by refrigerating the sauce.

Does Worcestershire Sauce Go Bad?

Worcestershire sauce will eventually go bad after opening. This happens as it gradually loses freshness and quality until it becomes inedible.

Depending on how it is stored, the ingredients used to make it, and the company that made it, longevity is varied. It can last for 2-3 years and way past the best before date, but it will go bad eventually.

What Does Worcestershire Sauce Smell Like?

One of the ingredients used to make Worcestershire sauce is Anchovies, a common small forage fish. The anchovies usually affect the odor of the Worcestershire sauce, giving it a fishy smell.

Mixed with other fermented ingredients, the smell gets stronger as time passes. Some people cannot stand the strong odor gained over time, while others care less about it.

Residents around the factories where Worcestershire sauce is produced have gotten used to the smell to the extent that it doesn’t disturb them, but rather, they find it enticing. For some, it becomes so unbearably strong that they have to relocate.