Can We Make The World's Greatest Dressing?

What does every salad dressing mixed together taste like? Let's talk about that. Good Mythical Morning. The last time we combined everything to create. a new something, we actually invented a very. tasty new condiment. You remember? Rhett and Link's Cum. Back sauce. Yeah, it's not on shelves yet. Uh, but maybe one day. We are monitoring change.

org very closely. Yes, but today is a new day. A day filled with every salad dressing! What creation will we end up with when. all is said and done? It's time for Mixing Things Up! Every Salad Dressing Edition. Okay, boys, it's time to mix together every salad dressing. from the grocery store salad dressing aisle to see what. kind of new monstrous mega dressing you can create. Yes! And if you want to get technical, there are like. a dozen varieties of every dressing type these days, so. for the sake of getting out of here on time, we stuck to.

the dressings we felt most deserved to spot, including. an all star lineup of Sporked top salad dressing picks. Good! Oh! We've also got a scale behind you that you can use. to tell us how it's coming together as you go, and we're. gonna start alphabetically. Well, we're gonna do the whole thing alphabetically, but we're gonna start with A through G, uh, beginning. with apple cider vinaigrette. This isn't something that I often use. On salads? Nope. It smells nice.

I mean, I think that, a third of the bottle? Damn, son. I mean, we want this thing to be full. Yeah, okay. That's enough. We have 34 salad dressings. All right. Well, there's gonna be some vinegar in there. Balsamic vinaigrette. I think this is great for tang. We want a tangy dressing. No, I'm just saying I think that, like, about as much. as this that I did, or maybe a little bit less. Whoa, whoa, whoa! See? I even broke the entire thing. Caesar. Now, this is white.

You like white. Well, what are you trying to say? Well, your sauces. I'm just saying that--. When we did the mayonnaise before, you--. What color do you want our salad dressing. to be because I think it should have white in it. Uh, I'd like for it to be I don't know, bright orange. I love Caesar. I think if we love it. I don't, I don't love it. I'm saying you want some thickness, what don't you. like about the Caesar? I see you over there that we do have ranch. Caesar's got Parmesan in it, though.

I like it. Catalina. I'm not going to criticize how much you put in. Now this right here, there was a time in my life. where I thought Catalina was the best dressing. But now, It's not. It's not. Champagne vinaigrette. I thought it was a shampoo. Okay. Invert it. Champagne. You might want to keep your thumb on the end of your. vinaigrette when you do a shaky shaky like that. Oh, this feels fancy.

It smells fancy. Start to do a little bit of a whisk. Let's see, um, let's see how brown town we're getting. Very liquidy. Let's taste it. I'm just gonna get a little. Do you like that sound? Listen. It's um, it's got a little. I don't how I'm doing that. Zindrip. I mean. Right now it's a lot of vinegar. Right now, it's in a good space. Below mixed reaction. Ooh!

Ooh! So much time. That's really good already. Nope, nope, nope, nope, nope. I'm saying it's down here. If you put that on my salad. It's just a bunch of vinaigrette. You can move it up. I mean. What's next? Chipotle Ranch. Oh, look, now this is got a nice hue to it. Yeah. For someone who said he didn't really like. Caesar, you're certainly hanging on to that one. Yeah, get out of here. Get out of here. Chunky blue cheese. Alright, now I don't want to hear it.

Now I'm not gonna. Well, be quiet. Close your ears. So here's the thing. A little bit of this is gonna add a great tang, but. I don't want it to taste like blue cheese, because. I know that's divisive. We're already working with a lot of tang, but thank you. Thank you for that. Thank you. A little bit goes a long way. Cilantro dressing. Okay, so let me smell that. As much as I hate cilantro, I don't hate this. Ooh, and I like the fact that it's green. It's different. Yeah, I like the green nature. Hey, hey, hey!

I don't want this thing to end up brown. Classic oil and vinegar. That's the good thing we did last time, is that. we ended very orange. Yeah, I think we'll be able to dip back, because this is. classic oil and vinegar, which I think, this is a good base. It's just oil or vinegar. But we've have a lot of vinegar already. But oil. We don't have oil. It's also it's from Paul Newman. Coleslaw dressing.

Great man. Coleslaw dressing? It's just mayonnaise. It can also be a salad dressing? This is gonna be the tangiest dressing. Okay. Okay. You've ever tasted. Thai salad dressing, Before I add this Thai, let's, let's taste. You went too hard on the cilantro. Well, I was trying to make it green. It's not good. It's not good at all. It just got significantly worse. I don't even like cilantro. I just like the color of it.

Yeah, the cilantro was an interesting move. You know, we're gonna be okay. Hey, don't panic. No one panic. Yeah. Uh, California Pizza Kitchen. Oh, Thai dressing. This is a peanut butter. Mm hmm. Now this, okay, this could, this could do a lot. Yeah, just do, do a little. This is gonna cancel out the cilantro, hopefully. I wanna taste it again, but I'm not going to yet. Yeah, we're gonna wait. We're gonna wait a second. Creamy blue cheese. Oh, didn't I? Hey, oh! This is Bob's.

Bob's big boy. This is Sporked put me onto this stuff. This stuff is so good. This is what I put in my special blue cheese. slaw that I put on my famous chicken sandwich. Well, you did feed it to Gordon Ramsay. And he loved it. He said it was undercooked. Well, he only gave me 15 minutes to make. the whole sandwich. Creamy parmesan peppercorn. Oh, yes. Okay, now we're into something.

Yeah, yeah, yeah. I like peppercorn. Parmesan and peppercorn. I think they're just really, and it's from Ken. Okay, whoop, that's good, that's enough. It's from Ken. French! Everybody went to high school with a good Ken. Creamy, what? I can't remember what French does. It is orange, though. You can't keep the French down? I like the orange. Okay, all right, I'm gonna taste it at this point. Okey dokey. Where we at? Okay. That peanut butter and that French actually did some work.

Ooh! I'm still tasting the cilantro. I'm feeling cilantro, but I'm not actually tasting it. That's good. French style. We've gotten back in the right place. French style? What even is that? This is a vinaigrette. This isn't strong. But it's thin. Ooh, it's so thin. I think we did good on that one. Ginger carrot Japanese dressing. Okay, be very careful. Be very careful.

Whoo! That much. Ha! Greek. There's so many dressings. Lots of dressings that I don't consider. Lots of particulates in there. Oh, it says Greek feta. Okay. Feta, we like feta. I think I'm a little disappointed in the. color that we're, that we're at right now. Oh, we got, we'll make gotta boost, we gotta.

boost some color. Green Goddess. Yes. Green Goddess. This stuff is I don't know how different. Is it green enough to green us up? I think we're gonna have to use French and Russian. To get the color back. This is gonna make it taste unique. It's gonna make it taste like Green Goddess if. you put that much in it. Okay, alright. Alright, what do we got? This is good stuff. Honey ginger vinaigrette. Ooh. I'm still afraid of the ginger.

But the mustard. Honey mustard. We've moved on, uh, to H through Q for those at. home who are following along with the alphabet. Yes. Ooh. That's a thick little dollop. We need this and it's mild and it's gonna. help with our thickness. Honey mustard is the new mayonnaise. That's what we were thinking. I'll take that. Did y'all, y'all move just to honey mustard? And you didn't do the honey ginger vinegarette. Oh, okay. We, we, we swapped. We got it. Don't worry.

Oh, got it. I was, I was. So much. Okay, got it. Got it. Got it, got it, pour it right as I stir. There you go. There you go. Okay. I'm beginning to sort of like the color. It's a little too brown for me, but maybe we'll get there. That's a good dressing. It's getting better. It's mild. It's not too much of any one thing. That's our tagline. Not too much of any one thing.

It's a lot of little things. Italian. Italian? There's so many dressings that are basically. the same dressing. With Romano cheese. This is kinda. Stinky stinky. I like the cheese. Get it in there. We want it. We want some stinky stinky? Yes. Okay. Jalapeño lime. Oh, yes! What? What? Yes! See? This is gonna add texture, body, and flavor.

Oh! Lemon basil vinaigrette. Okay, be careful with this. Look at how this has settled. Wow. Do you wanna just have the oil? No. Citrus is good. Citrus in the mix is good. Parmesan and roasted garlic. Oh yes! We gotta get that garlic in there. There's so many, I mean. You know, I don't like lemon stuffing. Let me tell you right now, this is of note. This is some, this is a good little lemon.

basil vinaigrette. Parmesan and garlic, I think. It's fun. We want it to be very garlicky and very parmesan-y. Or do you want to just have half of it be that way? I can mix this half? Or we can leave it out and let it all settle. But not mix that half? Pear and white balsamic vinaigrette. Hmm. Do we need pear? This looks like a drink. Do we need pear? How sweet is it? Do we want to let that in? Think we have to.

Ew. Very bit of a little. It's like bad candy. That's plenty. Just to say we did it. It's part of the recipe. Peppercorn Ranch. Okay, now we have a choice. This is, this is like coming back home. After a long trip. And it's peppercorn. It's gonna lighten it up a lot. I think you can go harder with that. I went pretty hard. Oh, I just wasn't looking? And then I went hard again. Now this one right here. Poppyseed.

Ooh, this should make you fail the drug test. Just so the poppy seed can expand. Wait! That's the poppy seed, but it has a peach on it? It's great on peaches, y'all. Great on peaches. So they put the peach on it. Well, that. But it's just poppy seed. I have a problem with that. That is inappropriate. Yeah, there's no peach in there. Our dressing can go on peaches. All right, I think it's a taste time. Time to taste. We gotta see what we need. It's complex. It's challenging and comforting.

I think it got a little worse. I think it's, I think it's too watered down. It needs some thickness. Well, we got, we're not done. Ranch! Okay, we have just regular ranch. We can go back to any one of these. Now we're at R through Z. Yep, yep, yep, yep. Raspberry pecan. Okay. This is just not gonna, raspberry ain't gonna mix. with what we got going on. This is like the pear situation.

Yeah. Oh, but hold on, let's see what it does for color. Raspberry vinaigrette. Oh gosh. More of the same. Raspberry pecan. People would just be putting this on their salad? Apparently. People just go into the store and get raspberry. vinaigrette as a choice and put just that on a salad? Who? Who? Tell me who! Amy's all in. She's into it. There are people who like their entire door.

of their refrigerator is nothing but these dressings. I mean, what we got here is exactly what. their fridge looks like. Red wine vinaigrette. Okay. Now this is okay, but it's it's not gonna do a lot. It's gonna be more of the same. Yeah, we need but the. red the the wine makes it a little sophisticated. You know, I'm saying so sophisticated. And it's got a nice color and I overshot it. Got a little, got a little ahead of myself. All right. Russian. Okay. What is Russian?

I don't know. It's very red. It's like Catalina, but colder. And I think it's going to change the color. This is the ketchup of our, oh. The ketchup of salad dressings. Russian. Sesame ginger. Ooh, this is so brown. This is taking us back to brown town. Now, whatever. We gotta be careful. What can we do, though? Wooo! It's peanutty. We like that. Yeah, but I think we wanna use the Thai more than that. Okay.

Sweet onion. Okay, this feels like a big one. I went on a tear with this for a few years. It's almost like a clear, yeah, look at that. All right, now put some back in there. And finally. Finally. Thousand Island. Yeah, buddy, look at that. It is a beautiful. It's already kind of a mix of a lot of things. I don't think it's gonna have any impact. So I think you can go pretty hard with it. I think what we've done is we've almost. created Thousand Island.

Look, it is the same color. So it's just, you know, a lot, a little, I. don't think it matters. There you go. Okay, that's good. Okay, now, I think we need to strain it. It's about dialing it in. Let's do a taste. It's got a lot of tang. It needs more cream. Creamy French. I think peppercorn? Ranch?

Because it's got, it's got pepper in it. We need gloopy stuff. Anything gloopy. I mean, I'll tell you right now, I think. we need blue cheese. I don't even care. Take your Bob's Big Boy, throw that in there. It's so good, I just think we need it. Cause I think it'll, it's, the, the tang of it's gonna. get cancelled real hard. Whoop, whoop. Okay. Oh, it's, this stuff, this stuff is so good. I hope we know what we're doing, but I. know that we hope.

What we're doing. I just love this. Okay. I mean. Really, really get it mixed. Sometimes, a job is not done, you just run out of time. I hope that's not the case with us. That was really good. That was a really good call. It's interesting, the first thing I taste, you. know, you taste the things that you don't like. And so I taste a little bit of blue cheese, but. it immediately goes away. Um, I feel like it's almost done, we need one thing.

to send it over the top. And I think it needs to be the sweetest thing. that we have that we like. Catalina, and the color. Is Catalina sweet? Yes. Okay, go for it. Alright. Let me get a look. I like the idea that all of our sauces. look exactly the same.

It kind of made it generic. It kind of just tastes like a really good Thousand. Island, but there's nothing wrong with that. Yeah, I think we're all right. There's nothing wrong with that at all. We're losing perspective a little bit, so we're. gonna call it here. We should try it on some salad. Hey, if you want an overview of the best salad. dressings, of any kind that you can imagine, Sporked has. tasted and ranked them. Ranch, Caesar, blue cheese, green goddess, I mean everything that we got and more.

Go over to Sporked.com. to find the best store bought salad dressing, no matter the category. Yes. Alright, sprinkle it on, let's see, we got a--. Could you take the plate and bring it over here and I'll--. We got a wedge salad. And I think I'm gonna go pretty heavy just because. this is a dressing test. Yep. And what are we gonna call this? Dressing. A lot of these dressings seem to be related to. where they come from. You know what I'm saying?

Like you've got Russian, you've got French, you've got Burbank. Burbank. Burbank's own. Like Newman's own. Well, it's Rhett and Link's own. Get undressed with Rhett and Link in Burbank. No, dressed. All dressed. All dressed. Well, it is all dressed. Rhett and Link's all dressed up. This is not a dirty one. All dressed up and nowhere to go except Burbank. All dressed up and going out. Okay. How about all dressed up and nowhere to come? Just so we can keep the, okay. All right. We don't have to, doesn't have to always be like that.

All dressed up and nowhere to go. But Burbank, but Burbank, I will say dressing all dressed. is like a Canadian flavor. Oh, that was purposeful. Okay. Just wanted to, all right. All dressed up and nowhere to go. But Burbank is what I'm going with. I'm going to start over here with just a little. bit of this wedge and a little bit of this. Bacon and a little bit of this. I love a wedge, but usually because it's got a bunch of. blue cheese and bacon on it.

I don't think I've got enough salad dressing. I mean, there's a whole wedge. What am I gonna do? I'll drop an onion. Just do that. Okay. That's great. It's really good on that. The blue cheese, we've done it. Comes through. I'm gonna get, for a wedge, we've done it. I'm getting just a piece of tuna, and a piece of avocado. I'm gonna get some of this avocado.

Cause that feels like a crazy idea. I'm gonna get some of this crunchy, I don't. know, what is that? Salad? Lettuce. That's a lot of lettuce. All right, so I'm gonna go. It works on tuna! It works on tuna! Can you believe that? Yeah, I can believe it. We sat here and labored over this thing. We, we cut no corners. We assemble things with care. That's good. That's a big salad bite.

This isn't as big as a bite as I would usually do. But I'm testing salad dressing. All dressed up and nowhere near Canada. Parentheses. Burbank. Sauce. Burbank dressing. I mean. We succeeded. We're really great at this. There's something about, we have like, I feel like we were. born with a gift for this. And we're gonna, I think this is what our. channel's gonna become. Cause it's our, it's our calling. Make sure that you come back to this channel tomorrow. for a brand new episode of Good Mythical Weekend.

They're gonna be mixing what? I don't know. Thank you for commenting and sharing this video. You know what time it is. Hi, I'm Luca from Scotland. I'm world camping in Loch Lomond. And it's time to spin the Wheel of Mythicality. [Flute sounds]. Making that sacrifice in the rain. Hey, click the top link to watch us play the least. and most popular quizzes on Sporcle in Good Mythical More. And to find out where the Wheel of Mythicality.

is gonna land. Head over to Sporked.com. to find the best salad dressings you can buy no. matter what kind of salad dressing you're looking for.