It seems that many people are confused about whatneeds and does not need refrigeration- in the condiments dept. Here's my go at it:
Condiments that DO NOT need refrigeration are those that are primarily made up of:
SUGAR(jams,jellies, honey, maple syrup, caro syrup, molasses etc)
or SALT: soysauce, oyster sauce,fish sauce etc.
or ACID: vinegars, mustard,hot sauce, steak sauce, worc sce.,ketchup
or ALCOHOL, except Wine: madeira,marsala, port, sherry, liquers,etc
all OILs( but those that are nut or seed based can more easily go rancid in hot weather, so best to keep refrigtd)
Condiments/sauces that MUST BE refrigated are those that are NOT primarily made up of the above ingredients AND that contain either:
VEGETABLES( i.e. vinaigrettes with garlic or shallots or onion or fresh herbs)
or FRUIT (Ponzu sauce, salad dressings w/ citrus juice or other fruit, bottled citrus juices etc)
or DAIRY (i.e.mayo or creamy salad dressings, tadziki sauce etc)
NUT OILS (refrig staves off rancidity)
I'm sure i've left out some things, but i hope this can be a helpful basic guide.