We Mixed EVERY Sauce Together Into An Awesome Sauce

What does every condiment taste like mixed together? Shh, let's talk about that. Good Mythical Morning! You know the thing where you mix all the flavors. at a soda fountain machine into one drink. Uh huh, yeah. Sewer water, we call that now. Yeah. Uh, that. But why do we start and stop with soda? Why don't we try mixing more stuff up just like that?

Because usually it's not good. That's why we call it sewer water. But that's my point exactly. Soda usually sucks all mixed up. But what if something else? doesn't, and what if we discover it? This is our chance to plant a flag in the annals. of culinary history. Oh, you know I love annals. It's time for Mixing Things Up, Every Condiment Edition. Okay, boys, it's time to mix together every condiment from. the grocery store condiment aisle to see what kind of new.

mega condiment you can create. And while we did clear out those condiment shelves, some. decisions had to be made, so there won't be any salad. dressings, dips, salsas, nor a few others that live. in a condiment gray area. That's okay. But our condiment will probably end up being gray. I think it will be brown. It'll probably be brown. Everything mixed together becomes brown, you're right. Uh, we also have a scale behind you, if you did not, uh, see that previously. Oh gosh! This bottle that's right here, or is it right here?

It's right here. Or is it right here? Or is it right here? Or is it right Here! It's way back here! You couldn't tell, cause depth perception! We are going alphabetically. This is the A through G section, starting. with banana ketchup. Alright, that's a good base. Now we have to figure out how much of this we're putting in. I mean, there's, we have so many things. Just put a little bit.

Okay, so, banana ketchup, I don't think we should. go too heavy on this. I think because it's got bananas. Oh, stop. Yeah, there we go. Brown sauce. Uh, this is some British thing. Uh, I don't know what the HP stands for, but. Oh, what is it? It's soft. I don't know why I said soft. Can I taste? I mean, if you want to, it's like Worcestershire. Don't do much. That's almost, uh. That's enough. It's strong. It's, uh. Very strong. It's got an A1-y type thing. Chili crisp.

Oh. I mean, this is going to make it hot, but. That's fine. I'm in love with this stuff. At least a spoon. Just one dollop. There we go. Chili oil. Because we also have the oil over here. I think go, I think go kind of heavy. Go heavy? Why? Yeah, good. Just because you want, you want, you. really want it to mix. Cocktail sauce. Oh, cocktail sauce. Okay. All right. Um, cocktail sauce has got, I mean, just one. dollop, like one dollop, unless we feel strongly.

in a different direction. Sure. Trolley coming? Coriander chutney. Oh, this is the, this is the stuff that makes, uh, it's like a chutney for Indian food thing. Indian food dip. Let me smell. Oh, yeah, yeah, yeah. Yeah, that's good. We like that. Let's put two of those dollops. Two dollops? You do one dollop. Well, that's gonna get this on two spoons. It's okay. Trolley! Cranberry sauce. Oh, gosh. Two dollops will do ya. Okay, now at this point, because of the chili.

oil stuff, let's do a mix and let's taste. Oh, really? Oh, gosh. Yeah, because we can go ahead and start to say what we. think it tastes like, right? It's spicy. Well, it's not good yet. The spiciness, we have to tone down a little bit. It's in the Abomix Nation. Good gosh. It's in Abomix Nation at this point. So let's approve it. Okay, so, because there are a million hot sauces,

and that's, like, its own thing, we chose the top four. most popular ones for you. So, this is the first one. Crystal hot sauce. Go really heavy on this, because I think. spice is gonna be nice. Crystal is not only a great hot sauce, it is the number. one name of girls that we went to high school with. Yeah, that's true. Okay, Dijon mustard is next, and we did the same. thing, so there's only gonna be four mustards. Okay, Dijon mustard. Ooh, this is some, this goes a long way, I think. one dollar will do.

I'm wondering when this is done, is it. still gonna be spicy? Yep. Fish sauce. It's gotta be salty. That's for sure. I don't, I don't want too much of this. Okay, so fish sauce mixed in with this kind. of stuff gives an umami. Okay. So I think, uh. That's my way. Okay, good. Yeah, good. Frank's Red Hot. Yeah, okay. That's a good, good, it's a good sauce. Furikake. Oh, so kind of sauce. That's a, this is, this is a dry thing, so a. condiment can be dry.

All right. How dry does it need to, I mean, I feel like you. can go pretty heavy 'cause it gives a texture gravy. Oh, okay. Lots of gravy, right? Oh, well, I, I would say, yeah. A fourth of the jar. Yeah. Like that. Whoa, whoa. Yes, yes, yes, yes, yes, yes. All right. We're on to H through Q, starting with harissa. Uh, do you wanna do a little taste after we. got gravy in there? Yeah, yeah, let's, oh, yeah. Cause we lightened it up. That's lightened it. It actually didn't. It just disappeared.

It still looks like we're making brownies. Let's see if this improved. It did. It's gotten better. Oh, oh, oh yeah. I'm liking it now. It's still, All aboard. It's still really spicy. But it's also very. Um, the spice is nice though, right? The gravy. I, let's just note that if we, it's still not great. I, if we need to add more gravy later, we should.

I feel like it's not, it's, it's still not great. I like it. I think it's a little better than mixed reaction really? You think it's that good? Well, but I feel so confident that it's gonna. be great at the end. I want room to grow. Well, Rhett, it can go up. It can come down. Okay. Alright. But you like it more than, than, than I did. 50% right? That's not too much. Not 50% of what I think it could be. I'm a dreamer. What's next? It's good. Harissa. Harissa. It tastes very Asian sauce. Sometimes we have lunch here.

Good grace. And there's a, that is a beautiful color. Harissa is one of the things that there is there. All right. and I like it a lot. Hoisin sauce, hoisin. Now this stuff shake. This stuff's really salty, super salty. We don't need that much. Honey. Oh. Big on honey. This is the first sweet thing. Yes, yes, yes. Yes, yes, yes, yes. There we go. And stop. Yes. Ooh, look at how the honey We got a honey, honey ball.

Honey hole. Can you see that honey hole? Oh, it's like a honey pond. Honey mustard. Oh, well, if I hadn't known that. Yeah. Now this, yes, shake. I think honey mustard, I think we go very heavy. with honey mustard. Because, yeah, yeah, yeah. And we can add more later. Anything that's light, we need to bring to life. You want it to be a, Life giving sauce right here. Horseradish. Oh, okay, this is dangerous. Just go, just a little.

Just a little, what's the opposite of a swig? A swig is when you intake something a little bit, but when you spurt out a little bit, what's that? A spurt. A spurt. A spurt is the opposite of a swig. I spurt it in there already. Okay. Jerk sauce. Here we go. A little too early on that joke. Speaking of the devil. I want our sauce to be unusual. Oh, I think that's gonna happen. That's good, that's good. Ketchup. Okay. Every sauce has gotta have a lot of ketchup.

It's a good base. But I don't wanna override the honey. Whoa, whoa, whoa, whoa, whoa, whoa, whoa. Whoa, whoa, whoa, whoa, whoa. Okay. All right. Mango chutney. Oh, ooh, ooh, heavy on this. It's so sweet. It's got chutney in it. Cause you've, wha, but. We're gonna send everybody. home with these sauces. Yeah, this is the mythical signature sauce. Marmite. Oh, oh. Just a, just a,

Oh, look at that. It's not even gonna come off the spoon. I mean, I still feel like that's a lot. Mayo? Yes. Okay. Go super big on mayo. Yes. Super big on mayo. Yeah. Yeah, yeah, yeah. No, no. I'd say yes. Half of it. Half half of it. All right. It's white. We need this all to be white. We need a white, that's good. That's good. That's good. Wow. And now we taste. You just take, We gotta taste. Make the hole, and then it just.

Oh, look at that! Oh, we've succeeded. Oh, yeah! Oh, yeah! Look at the color! Our sauce is white! Look at the color on that. Our sauce is white! We've turned a white corner. Yes! There's too much of something. What is that? Why does it, why does it taste nutty? It started so good. We need more spice, and we need more sweet. Mole sauce. Mole is both of those.

Spicy and sweet. So, we have a mixed reaction here. Mole is, is, Hold on, I actually just got. a real spicy hit. Mole is spicy and chocolatey. I think that'll really do it. That's, that's, that's enough of that. Okay, we only have one barbecue representative, uh, original barbecue. Alright, this is, this is a, this is a what. they call a basic choice. Yeah, yeah. Well, it's got a smokiness to it, though. We need a little bit more.

Fidelity. Dynamics. What else do we have that's smoky? No, we can add some more of anything we want. You're right, you're right. We can always add more. I sometimes forget. No! Oyster sauce. Oyster sauce. Okay, do you think we need more oyster or less? Less. Yeah, I'm gonna go really easy on this. Ah! Yes! Pancake syrup. Oh, this is sweet. You won a lot. Half the bottle. No, no, okay, okay, okay. A quarter of the bottle.

So you want to get it down to like, the bottom of her dress? I want it to be at the bosom. Perfect. Ponzu. This is good. Why's it making a slurping noise? Because I poured it right into the syrup hole. Okay, yeah. Okay, we're going R through Z. With relish. Oh, do you like R through Z? Oh, relish! Hey. This is nice. Relish adds a little bit of texture and pickles.

I will tell you right now, I am, put it in there. I am really liking the coloration. That's good. The, the mayonnaise, I don't know why everyone else. is not getting excited. Is clearly our base, right? The sounds you're all making are just so not encouraging. Okay? We're playing to our base today. Oh, crap! I see what's coming. Sour cream. All of it. It's already so white. No, no. Okay, I wanna show you how brown it's gotten. We haven't mixed it.

We, we, look, watch. I really like the color right now, Rhett. Sour cream's so good, though. Yeah. Yeah, yeah. Soy sauce. I thought we already had this. No, we had the, we had ponzu. Okay, so what you're gonna do is, yep, yep, yep, that's good. Spicy brown mustard. Oh, this is nice. Do we need more of that? I mean, we have to have more. We haven't had any. Oh, excuse me.

Okay. Sriracha. Everybody loves sriracha. The garlic is gonna stick. Okay, oh! Alright, mix that up. You are doing such a good job at mixing today. I feel like it's gotten a little too clay like. It's a little too earthy. Okay, let's taste it, though. Let's see if we're gonna move it. Alright, we're gonna check in here. We are just below a mixed reaction, but I think.

Very sweet. What happened? The relish is doing a lot. The relish and the honey. It's becoming almost like a burger sauce. Isn't it? Yeah. Isn't it? It's good. I feel like we're here now. Yeah, we can be better. For sure. Alright, what else? Steak sauce. This, this type of stuff will help. I think we need, yeah. We need to get weird. We need depth. We need depth of flavor. Okay. A little bit more. Well, did you see?

No, I wasn't watching. Okay. All right. Yeah. Sweet and sour sauce. Oh. We really need the sour but not the sweet. Keep the sweet in there. I think the Asian, moving in the Asian direction is good. Yep, yep, yep. Tabasco. Okay. Tabasco is very distinct. And it, and, uh, It's like the alcohol of, uh, Hot sauces, yeah. Tajin. Ooh. So this is, ooh, it's a, yes, this goes on the corn.

Not, not, not, yes, look, no, yes, no. Okay. Tartar sauce. Oh, this is another white. Does it need to be lighter? It does need to be a little bit lighter. This is gonna make it smell like it's gone bad. Really? No, it'll be overwhelmed. Okay. Togarashi. Come again? Oh, over there, over there, over there. What is this? Nanami Togarashi.

Okay. Chili pepper. Go big on this one. I've never heard of it. Because we wanted it to be spicier. It wasn't spicy enough. It needed to be spicier. Okay. Teriyaki sauce. Okay, we've kind of uh, This is too sweet and it comes through. Just, just, woop! There we go. Wasabi. Wasabi? Uh, this is, this is gonna mess, Oh, this is trouble. This is trouble. This is gonna mess this up. Trouble, trouble, trouble, trouble. Just a little, ay. Here we go. Mm hmm.

Worcestershire sauce. And same thing with this. Oh, no, this is one of the best sauces. Lee and Perrins. This is one of the best sauces, especially. when mixed in. I think you always gotta go a little bit more. than you think with this. All right, I trust you. It's also watery. So it's gonna water it down. God, that's a lot, dude. And finally, yellow mustard. Yellow mustard has a great flavor profile. and it's a great color. And I think, but I don't want it too yellow. So, I think we're gonna have to add a little. bit more of the mayo.

But let's mix this up and see. Cause we're, we're through all the condiments. The manufacturing process is gonna be fun. You basically just watched it. Oh, God. It's too, it's too sweet. It's gotten worse. It's gotten worse. Oh, my God. What did we do? What did we do? What do we need? Mayonnaise? It's not horrible.

I think it needs more lighter, traditional flavors. Like, I think we need all the mayonnaise, ketchup, and mustard we got. No, no, no, no, not. No, because, yeah, yeah. Not too much ketchup, but. No, no. I think it will help. Trust me. Whoa, whoa, whoa. No, it's got vinegar. We can, listen, listen, though! Which is the best thing for fire? Crystal hot sauce, half the bottle.

It's better, but. It's not signature enough. Brown sauce? I don't even know what that is. I love the texture. It's very thick. More. It's so big, you have to It's so big at this point, the percentages are so off, we have to go big. Okay. And just a teeny bit of sour cream. Just to let you feel like. Yep. Okay.

Well, we're getting serious now, aren't we? This is really, Honestly, the only thing I feel like we. might need is just a honey. Nope, we're there. The mayo did it. Ha ha. Yes? I think it, Is it mixquisite? Well, hold on, hold on, hold on. Where's I just feel like, Sturry Mixquisite? I think just Is that who we are? Not a whole lot, but just a little bit. All right, here we come.

Yeah. Yeah. It's too sweet. No, no, no, no, no, no, no. No, no, no. I mean, I'm sitting here eating it like a meal. I mean, it's pretty damn good. It's perfect for a snack. Okay. All right. I think, uh, Sturry Mixquisite has, uh, has. reached its conclusion. I mean, I think it's as good as we can make it, but. I don't think it's as good as it could have been made. Yeah, yeah, yeah. In an alternate universe, there's a better sauce, Okay, well, do you want to try it on some.

stuff and see if it works? Yes, ma'am. Let's do it. You know what? I feel like we need somebody else to just taste. this sauce, because we tasted it along the way. I mean, honestly, we just need somebody to. taste the final product. Stevie, could you come do that for us? Yeah, Stevie, come over. And then what we'll do is we'll taste it. with these things. While she's coming over, I want to remind you that today. is the last day at mythical. com to get domestic standard shipping with delivery by. Christmas Eve, December 24th.

Shop today and get free domestic standard shipping. on all orders at mythical. com. Free domestic standard shipping. Now, what do you think? At mythical.com. What do you think when you just look at it? It looks saucy. So, here, take this. I want you to just eat it. Eat it straight up. Okay. And, um, you know how we feel about it. Yeah. Is this amount appropriate? Yeah, that's good. That's good. That's the perfect amount. Yeah, yeah, yeah. Snort. A little snort.

Have a cold. Oh, you can't taste. She has a cold. If she doesn't like it, she has a cold. Need to open you right up? No, no, I don't dislike it. It's just that, like, you can taste so many condiments. It's so complex. It's so complex. It's deep, like us. I really like it! It's not too sweet? I don't wanna double dip. No, it's not too sweet. It hits, like, truly. You did such a great job. Wow, we made a franken sauce. Let's see if he likes it. It's great.

It's great. I didn't know either. I don't know if it's gonna be good on the pizza, but. that's for you to tell us. But I approve. I approve. Thank you, Stevie. Okay, we're gonna start with fries. Yeah, see, validation. We surprised ourselves. Who knew? It's all about the ratios, man. It's. Good on a fry. Very solid on a fry. Great on a fry. We knew that was gonna happen. Let's go to a completely different place. Apples. Apple slices? Who dips apples in sauces? I know some people do. But.

More of like a peanut sauce. Which, y'all didn't give us a peanut sauce. Peanut Butter Boys didn't get a peanut sauce. Which, we would have had to mitigate it. Horrible. A pretzel? What do you typically, you dip it in cheese. Or mustard. So this could work. It's kinda, it has a honey mustard experience. It's sweet. You got a bite. Oh, yeah.

Mm hmm. It needs a name. Well, it is a comeback sauce. Rhett and Link's Come. Back Sauce. So on one side of the bottle it says, Rhett and Link's. come, and then on the other side it says, back sauce. Yeah. And you gotta keep turning it. Right. And you can put it on your back.

Oh. Or you can get someone else to put it on your back. It's fine. It's fine. On the pizza. I think it's good on the pizza. It's fine to me. But it's not the best. I've saved the chicken for last because that's what. I'm most excited about. It's for savory things. Boop boop. Yeah, I'm not scared at this point. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm.

I will say that I'm still tasting the sauce. Yeah, you will. You will all day. You will all day. It sticks with you. So are you not gonna come back? You'll be tasting it all day. Well, now that I know the name of it, I will. not be coming back. I'm sorry. It's so good on the chicken, y'all. Oh. But there is a dash after the M. Let's start shipping. In come so you know to turn the bottle. After the M? Yeah, yeah, yeah. Ew! Every bottle, How are you spelling it?

C O M. Rhett and Link's C O M - E Back Sauce. Alright, we're just gonna shorten it to E Back Sauce. I'm sorry, I was spelling it with a U until I got caught. Yeah, don't do that. We're calling it Rhett and Link's E-bak sauce now. Yeah. E-bak. Yeah. Yeah. BAK. Or we can ebaksies?

Yeah. Nope. Okay. We've done it. And every bottle. ships with our double dipped contamination in it. Yeah. And we're gonna do the first, uh, probably dozen. bottles with this bowl. Good gosh. We'll sign every one of them. Do it for yourself, but good luck being better than that. Thanks for subscribing and clicking that bell. You know what time it is. I'm Josh. And I'm Eden. And we're in the Sanford Mall with Cotton Candy Randy Santa. And it's time to spin the Wheel of Mythicality.

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