Does Worcestershire sauce have to be refrigerated after opening?

In this article, we will answer the following question: Does Worcestershire sauce have to be refrigerated after opening? We will talk about the composition and use of this type of sauce, and whether you should keep it in the refrigerator or not.

Does Worcestershire sauce have to be refrigerated after opening?

It is not mandatory to refrigerate Worcestershire sauce after opening it. The high salt and vinegar content of products such as Worcestershire sauce or soy sauce means that they keep perfectly at room temperature, and therefore the manufacturers do not indicate that it is necessary to store them in the refrigerator.

As long as we do not have clear information on the label – which will always be the most reliable -, the general rule is that very acidic sauces, with a large amount of salt or that do not contain water -basically oils- can be kept at room temperature. 

Everything else, we must keep in the refrigerator and we must be especially careful with any sauce that contains eggs (even if it is pasteurized) or milk and derivatives, which we must discard between 2-3 days after opening, as we would with any culinary preparation that contains these ingredients. Nothing to keep mayonnaise in the fridge for centuries and centuries.

Now, just because some sauces don’t spoil at room temperature, it doesn’t mean it’s bad to have them in the fridge!

Among the sauces that you must refrigerate after opening are:

Does Lea & Perrins Worcestershire sauce need to be refrigerated after opening?

No, Lea and Perrins Worcestershire sauce does not need to be refrigerated after opening. Sauces usually have high sodium content that does not allow the bacteria to grow. Moreover, the presence of natural preservatives keeps the sauce stable at room temperature.

What is Worcestershire sauce?

It is a fermented liquid sauce that is used to enhance the flavor of other sauces, such as pink sauce, or to dress different dishes, raw or cooked, among which beef and Caesar salad stand out. It is also a fundamental ingredient in some cocktails, for example, Bloody Mary.

Many imitations of the original are distributed around the world including different ingredients such as soybeans, but the authentic Lea & Perrins Worcestershire Sauce is the only recipient of the Royal Order of His British Majesty, an award considered a symbol of excellence and quality. 

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What is Worcestershire Sauce made of?

The sauce is made from more than 25 ingredients. In addition to vinegar, sugar and water in its composition must be:

  • anchovies;
  • onion and shallot;
  • ginger and celery;
  • horseradish and garlic;
  • asafoetida and tamarind;
  • Lemon and nutmeg juice.

And this is only half of the ingredients in the sauce.

Even if you use all the ingredients, the original taste is unlikely to repeat itself. After all, this Worcestershire sauce must be aged in special oak barrels. And only three years later it is bottled and delivered to supermarkets and restaurants.

This sauce is popular in many countries of the world. It is very concentrated, which makes it inexpensive to use. Sometimes a few drops are enough to decorate and transform the flavor of the dish.

How can I use Worcestershire Sauce?

A complex bouquet of ingredients allows Worcestershire sauce to blend perfectly with a variety of foods. The seasoning is most often used for ready-made meat dishes: pork and chicken cutlets, beef tenderloin, kebab, pork chop. 

The sauce is poured over pasta, pancakes, meatballs, casseroles, vegetable stews. Ideal sauce for fish dishes. In combination with them, the sweet and sour taste of English seasoning is perfectly revealed.

Caesar salad and Bloody Mary booze aren’t complete without Worcestershire sauce, either. It is the most important ingredient in these dishes, making them especially tasty and flavorful.

Homemade Worcestershire sauce

  1. To make the Worcestershire sauce, crush the garlic in the mortar with a little salt. Grind the onion in the chopper.
  1. Put the garlic and onion in a saucepan over the fire and add the mustard, cinnamon, pink pepper, black pepper, cardamom, cloves, soy sauce, vinegar, and molasses. Grate the ginger and add.
  1. Crush the anchovies with the curry and a pinch of salt in the mortar. Dilute the mixture in water and add it to the saucepan.
  1. Let it reduce for about 20 minutes. Crush the sauce and strain it.
  1. Pour it into a container and let it sit for a minimum of two weeks, shaking it occasionally.

The original sauce, which is marketed under the brand name Lea & Perrins, was launched in England in 1837. The formula for its preparation remains secret, but the sauce is known to age in wooden barrels for 18 months.


In conclusion, we remind you that Worcestershire sauce contains vinegar, salt, and sugar – ingredients that make its shelf life longer. The general rule is that very acidic sauces, with a large amount of salt or that do not contain water -basically oils- can be kept at room temperature. 

Everything else, we must keep in the refrigerator.

If you have any questions or comments for us, please let us know!