# Do you refrigerate your ketchup **URL:** \ **Category:** Cafe Society\ **Created:** [February 2, 2018, 3:07pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035 "2018-02-02T15:07:11Z")\ **Posts on this page:** 15\ **Page:** 4
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [February 3, 2018, 1:52pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/61 "2018-02-03T13:52:23Z")
> [@thelurkinghorror](#): > > Again, I do put it in the fridge, but despite everyone _knowing_ that you’re supposed to “because it contains eggs,” you really don’t have to. Commercial mayonnaise really is too acidic to spoil easily due to vinegar. > > SDMB [1](http://boards.straightdope.com/sdmb/showthread.php?t=79006) [2](https://boards.straightdope.com/sdmb/showthread.php?t=372790) > > [Press Release](https://www.npd.com/wps/portal/npd/us/news/press-releases/2016/mayo-is-finally-a-member-of-the-restaurant-table-top-condiment-clique/) > > [Journal article (paywall)](https://www.ncbi.nlm.nih.gov/pubmed/10945595) > > None of that is necessarily true if you make your own mayo. Also if you regularly cross-contaminate your jars, like with dirty knives, any risk is increased. I’m not saying you **shouldn’t** refrigerate it, but that you don’t **need** to. It still lasts a lot longer in the fridge, and doesn’t get that gross yellow film. I think it’s still just mayo, but it never goes back to the white color, even after refrigerating. ---
**Author:** ![actualliberalnotoneofthose](https://avatars.discourse-cdn.com/v4/letter/a/e79b87/32.png) [@actualliberalnotoneofthose](https://boards.straightdope.com/u/actualliberalnotoneofthose)\ **Post date:** [February 3, 2018, 3:31pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/62 "2018-02-03T15:31:38Z")
I do but I worked at a restaurant for over a decade and ketchup bottles were always left out on a shelf. So, there was some disconnect in my brain about that. ---
**Author:** ![actualliberalnotoneofthose](https://avatars.discourse-cdn.com/v4/letter/a/e79b87/32.png) [@actualliberalnotoneofthose](https://boards.straightdope.com/u/actualliberalnotoneofthose)\ **Post date:** [February 3, 2018, 3:36pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/63 "2018-02-03T15:36:05Z")
> [@kayaker](#): > > Yep. > > We use a ton of catsup/ketchup, and it is always Heinz, because Hunts is for c\*\*\*\*.😃 I guess French’s is for… mensches? ---
**Author:** ![Nametag](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nametag/32/406_2.png) [@Nametag](https://boards.straightdope.com/u/Nametag)\ **Post date:** [February 4, 2018, 3:05am UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/64 "2018-02-04T03:05:43Z")
I refrigerate ketchup and mustard, just 'cause. I refrigerate mayo because it’s nasty at room temperature, and because I keep a little jar for years (because I really don’t like mayo for anything but tuna salad). I keep soy sauce in the fridge (and why not? - has anyone explained the cryptic “of course” above?) I keep peanut butter in the fridge because the natural stuff I buy is runny and separates at room temp. I keep hot sauce in the cupboard because – well, what’s going to happen to it? ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [February 5, 2018, 4:03pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/65 "2018-02-05T16:03:05Z")
> [@Mahaloth](#): > > Do refrigerate: > > Ketchup > Mustard(s) > Mayonnaise > Sriracha > Opened Hot Sauces > > Do not: > > Honey > Peanut Butter > Pancake Syrup I agree with all of above. But here’s another refrigerator question… what about real butter? I use a butter bell. It’s a 2 piece crockery type thing. Put the butter in one part and water in the other. The water apparently creates a seal to keep your butter fresh but not hard as a rock. But it’s still firm - not spreadable on bread without tearing. I read the other day that it’s a myth that butter has to be kept refrigerated or in anything special (butter bell). That the reason it’s kept refrigerated in stores is that it melts so easily. ---
**Author:** ![Philliam](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/philliam/32/3011_2.png) [@Philliam](https://boards.straightdope.com/u/Philliam)\ **Post date:** [February 5, 2018, 5:51pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/66 "2018-02-05T17:51:58Z")
> [@Dinsdale](#): > > Refrigerated. But I don’t think I have ever voluntarily put ketchup on anything in my life, so I wouldn’t know/care if it went “bad.” True, dat. Wife likes the stuff (which I refer to as ‘Satan Sperm’). It stays out at room temp. and hasn’t been able to do her in yet. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [February 6, 2018, 11:52am UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/67 "2018-02-06T11:52:08Z")
> [@TRC4941](#): > > I agree with all of above. > > But here’s another refrigerator question… what about real butter? I use a butter bell. It’s a 2 piece crockery type thing. Put the butter in one part and water in the other. The water apparently creates a seal to keep your butter fresh but not hard as a rock. But it’s still firm - not spreadable on bread without tearing. I read the other day that it’s a myth that butter has to be kept refrigerated or in anything special (butter bell). That the reason it’s kept refrigerated in stores is that it melts so easily. We do not refrigerate our butter. Never had a problem. ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [February 6, 2018, 3:49pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/68 "2018-02-06T15:49:25Z")
> [@kayaker](#): > > We do not refrigerate our butter. Never had a problem. How long can it go un-refrigerated? ---
**Author:** ![Springtime\_for\_Spacers](https://avatars.discourse-cdn.com/v4/letter/s/a3d4f5/32.png) [@Springtime\_for\_Spacers](https://boards.straightdope.com/u/Springtime_for_Spacers)\ **Post date:** [February 6, 2018, 4:04pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/69 "2018-02-06T16:04:46Z")
> [@TRC4941](#): > > How long can it go un-refrigerated? Where I live in the UK (variable weather, no air conditioning) it depends a lot on the temperature. I live on my own. Right now, in winter, a 250 g/ 1/2 lb salted block lasts up to five days but can be a bit too hard to spread easily. In hot weather it spreads well but gets an icky taste after two days so I split the blocks in two, leaving half in the fridge. Unsalted butter doesn’t last nearly as long. ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [February 6, 2018, 4:19pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/70 "2018-02-06T16:19:23Z")
> [@TRC4941](#): > > How long can it go un-refrigerated? I put a container in the garage (by accident, truly) - its still buttery a year later. (not that I have actually tried it on anything, but it still looks like butter) ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [February 6, 2018, 4:52pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/71 "2018-02-06T16:52:49Z")
> [@TRC4941](#): > > How long can it go un-refrigerated? A stick of butter lasts around 5 days on average in our house (I make the dogs/birds eggs almost every day and fry them in butter). I sometimes worry when it is extremely hot (no AC), but have never had a problem. ---
**Author:** ![thechangeman](https://avatars.discourse-cdn.com/v4/letter/t/df705f/32.png) [@thechangeman](https://boards.straightdope.com/u/thechangeman)\ **Post date:** [February 7, 2018, 6:34am UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/72 "2018-02-07T06:34:23Z")
yeah, all the time. It doesn’t affect the condiment at all whether it’s in the fridge or not. ---
**Author:** ![TBG](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@TBG](https://boards.straightdope.com/u/TBG)\ **Post date:** [February 14, 2018, 7:18pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/73 "2018-02-14T19:18:10Z")
> [@Lucas\_Jackson](#): > > I was told by a friend that they never refrigerate their ketchup. Skeptical, I turned to Hienz who says this > > Apparently non-refrigerating is a thing. A thing I’d never heard of. > > Do any dopers here not refrigerate? I keep it in the fridge at home but at restaurants, its just kept on tables/waitress stations at room temp, so I guess it’s okay. I have been known to keep A1 or hot sauce out, but not catsup. ---
**Author:** ![TBG](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@TBG](https://boards.straightdope.com/u/TBG)\ **Post date:** [February 14, 2018, 7:20pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/74 "2018-02-14T19:20:47Z")
> [@kayaker](#): > > We do not refrigerate our butter. Never had a problem. Refrigerate butter, but usually keep one stick out on the counter in a container so it can be used without being too hard. ---
**Author:** ![TBG](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@TBG](https://boards.straightdope.com/u/TBG)\ **Post date:** [February 14, 2018, 7:29pm UTC](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035/75 "2018-02-14T19:29:41Z")
> [@Two\_Many\_Cats](#): > > I don’t like cold ketchup. It seems to me that chilling ketchup makes it thicker and more of a pain to get out of the bottle. No, nothing was ever harder to get catup out of than the room temperature glass bottles they used to use in restaurants before they mostly switched to squeeze bottles. I can’t tell you how often the only way was to shove a knife in the opening. Not saying cold glass wouldnt’ have the same issue, but these sat out all day every day. [Previous page](https://boards.straightdope.com/t/do-you-refrigerate-your-ketchup/808035.md?page=3)