Vinegar-based sauces: Vinegar's high acidity acts as a preservative, making sauces like mustard, ketchup, and hot sauce shelf-stable.
Soy sauce: Its high salt content prevents microbial growth, allowing it to remain unrefrigerated.
Fish sauce: The fermentation process and high salt content keep fish sauce safe at room temperature.
Worcestershire sauce: Its ingredients, including vinegar and molasses, make it shelf-stable.
Oil-based dressings: Salad dressings made with oil and vinegar or citrus can be stored at room temperature.
Jam and preserves: The high sugar content in jams inhibits bacterial growth, allowing them to be stored outside the fridge.
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