How to get homemade sauce to keep - avoiding UPFs

[Cigent]

I'm trying to avoid UPFs if possible, but I have a huge weakness for sauces. I know I can make them easy enough from scratch, but how do I get them to keep more than a day or two? TIA

I have to say I pretty much only use olive oil these days. My GP suggested a Mediterranean way of eating last year, so I switched to olive oil and butter and haven’t looked back.

I recently read Why We Eat Too Much and there is a good explanation of seeds oils and how they have too much Omega 6, which causes inflammation and weight gain. However, if it’s helpful for hayfever as a PP said then it’s perhaps helpful for some.

My understanding is that there is cold-pressed rapeseed oil, there is a secondary edible oil (discussed in the article) which is often marketed as Canola oil, and then there is industrial rapeseed. So three types, not two. Appreciate the links but as they're in the business of selling alternatives, I'll take it with a pinch of salt.

This is talking about trans fats. Trans fats are produced when you convert unsaturated fats to saturated fats to make them solidify at room temperature. Rapeseed oil which you buy in a bottle as a liquid isn't made of transfats - it's still liquid.

They make a lot of pretty unsubstantiated claims, including recommending things like lard which are pretty definitely connected to heart disease - citing below a Harvard health article.

www.health.harvard.edu/heart-health/harvard-researchers-renew-warnings-about-saturated-fat-and-heart-disease

The website even handily points out that it's opinion and anecdote not fact.

I think I would be taking that information with a pinch of salt.