Never Buy Salad Dressing Again (Make These Instead)

[@dimilton3166]

Thank you for showing which lettuce goes best with each dressing and taking the time to show what the soggy/soiled options will look like. That’s detail that’s MUCH appreciated

[@shermaynebrown5165]

Right! This is my favorite part!! Sooooo good to know!!!

[@hughjass1044]

Yes! Very important.

[@JastaAdventures]

I appreciate you telling us which lettuce/greens go with each dressing!

[@permanentfitness1919]

Best Greek salad dressings (1 creamy/ 1 traditional) Traditional - 2 tablespoons quality olive oil 2 tablespoons lemon juice 1 tablespoon brine from kalamata olives 1/4-1/2 teaspoon oregano 3/4 teaspoon garlic salt Creamy - 2 tablespoons quality olive oil 1.5 tablespoons lemon juice 2 tablespoons Greek yogurt 1 tablespoon crumbled feta 1/2 teaspoon dill 3/4 teaspoon garlic salt Trust me - they're excellent - if anything, maybe tinker with the ratios for your own tastes

[@felittac]

Thank you as well love🤗

[@jerrymoore838]

Fresh oregano and fresh dill weed? Or will dried do? Thanks for sharing these

[@permanentfitness1919]

@@jerrymoore838 You're welcome! I've always used dried oregano - the dill can be either fresh or dried - I prefer fresh for tzatziki, but even in that dried works quite well 👍

[@good_beans]

I've been making that italian house dressing ever since you showed it off in your pasta salad video. I put it on everything, salads, pastas, potatoes, chicken... It's so good.

[@DisruptedSinner]

Wow... I hadn't even thought about putting these on pasta, potatoes or chicken. Awesome - thanks for the idea!

[@ChevrePizza]

Came here to say the same thing. I have this recipe printed out and stuck to my fridge. It's the perfect Italian dressing that I could never figure out before!

[@ObsidianRose10]

Lol same, been making it for a very long time. Found that any of those dressings would be great as a marinade on some kind of meat application. The balsamic one is incredible on salmon or chicken thighs! I'm going to try the other ones from this video but I've had them all in some variation.

[@ChrisMezzolesta]

BINGO!!!! A mainstay in our house, easily the best we've ever had.

[@johnpinneriv9958]

Ha! Exact same here. I love that dressing. Thanks, Bri!

[@pezboy715]

I just went down a big rabbit hole the other day looking for a good “comprehensive” salad dressing guide or source and lo and behold, here comes Bri from the top rope! The best food content on YT, hands down. Thanks for the guidance!

[@jofie9582]

Brian… youre killing it with these videos. I honestly think you’re producing the best home chef content on KZbin right now 💯

[@michaelwesten4624]

he should go to jail for murder then

[@BigKens]

💯

[@Scott-tq7ko]

The poppy dressing is splendid; I've made it three times now. A while back I bought a big bag of poppies to make some desserts with, and having a way to use up the remainder is a bonus. I made it pretty much as per the instructions the first time, except to cut the sugar down to 35g. Still a bit too sweet for me but that's a measure of my taste and not the recipe. Next two times I cut it down to 25g, which worked best for me. Third time I didn't have enough grainy mustard left and so supplemented with Dijon (1:2) and it worked just fine.

[@sv8911]

Just threw the mustard balsamic together. It emulsified beautifully and, WOW, that's tasty. Excellent dressing compilation.

[@dawnzerleelight]

Yum!!! I crave cold meals like salads so much more in summer. I was surprised there was no dill in your ranch dressing itself, but adding it after is a fun twist that I look forward to trying. Thanks for sharing another great video!

[@trevorreniger5670]

Oh man... This is going to be my most referenced video you've ever made. I make my wife and daughter dinner every night and we always have a salad. I've honestly never even really given thought to making dressings. (we typically just use a good Italian, Greek, Caesar, or Braggs vinegarette) This is going to be a game changer. Thanks, Bri!

[@jimmycapp29]

The washing of red onions and shallots is a great pro move I've learned from your channel. Thanks, Bri!

[@tetedur377]

I slice the amount of onion I need, stick it in an ice bath for 10 or 15 minutes before using. Much easier on my stomach.

[@SunnyDays00]

I never knew this.. I salt them or put them in lemon juice for a while before adding to things

[@kylehowe1777]

What is the recommended shelf life for these when stored in the fridge?

[@BrianLagerstrom]

7 days for creamy 14 for vins

[@lars277]

I have started making my old favorite that I learned from my Swedish grandmother. Cole slaw with a vinaigrette based dressing instead of mayo based. Apple cider, olive oil, celery seeds, cabbage, basil, mustard powder, honey, brown spicy mustard, onions, shredded carrots, bell pepper, are some of its' staple ingredients. I love the stuff and it loves me back. Very digestible and healthy. I add things like radish slices etc. You can customize like you want. I have a batch in the fridge now.

[@jerrymoore838]

Thank you!

[@williamrpetrie]

Hey, Bri… You’ve done pan sauces to up your game, and salad dressings. What about a kit of sauces to make on the fly for grilling season? Chimichurri, tzatziki, bbq, compound butter, etc.

[@gbaygoogle]

Yes, that's what we want next!

[@bethseptember8]

A set of basic sauces would be great. Asian, BBQ, Tex-Mex, Cheese, creamy white sauce, Italian. Sonpmethingvtonkeepminbfridge.

[@larrycampbell6133]

Great suggestion! I vote for this one too!

[@larrycampbell6133]

@@bethseptember8Great idea! Voting for this too! Lol

[@sunsun3157]

Yesss. Voting this. Grill season is coming.

[@alexanderluna4598]

I make a simple honey mustard dressing. Literally just honey and mustard but you can add spices if u want. But I always make it fresh since honey firms up in the fridge.

[@patcaza6166]

I still believe that Brian deserves to have his own cookbook

[@prestonmelkerson7809]

I went to Barnes and nobles just assuming he had one. I looked like a fool for about 15 minutes.

[@cdub42]

Honestly, his content could support several cookbooks. He made a survey post a little while ago being like "which kind of cookbook should I make" and I was just like "literally all of them" lol.

[@Bran.S4004]

I was literally just thinking that he should make a cookbook. All his recipes have worked out extremely well!

[@briananderson974]

Celebrity chef cookbooks are one of those things that are going away. If he can keep his channel monetized he will make way more money. I get that for some a hardcover book is always their preference but its becoming a thing of the past. He definitely deserves recognition.

[@Leg239]

Books are for has beens. Let him grow

[@meli_k2745]

One of my favorite homemade dressing is: homemade mayonnaise, lemon, sugar, salt and pepper. So good tossed in a simple iceberg lettuce, tomato, carrots, cucumbers and hardboiled eggs.

[@erikadogmomanddoc]

these are the ABSOLUTE BEST salad dressing recipes I've ever used (and I thought I was a salad dressing pro)! I wanted to try them all, but so far I made the asian peanut dressing 3 times in a row, it was so delicious, and now i've moved on to poppy seed, and next i'm going to stock up on buttermilk to make the ranch. (Works in a wide mouth 2-cup mason jar)

[@s888marks]

9:02 You can also pasteurize eggs on your own if you have a sous vide cooker. Cook at 135F for 75 minutes according to the Anova Culinary website. Whites come out cloudy but texture should be the same.

[@georgiasw7512]

Bri! I just made the italian dressing and it is delicious! Exactly as advertised, it tastes like restaurant house dressing. The only changes I made, and only because I didn't have them was white wine vinegar instead of champagne and a heavy pinch of Italian seasoning instead of oregano and basil. Other than that I followed your recipe to the gram and it's so good. Thank you!

[@ZainAli-oy9xf]

I used to only make lemon vinaigrettes and Caesar dressing, thanks for expanding my repertoire. Your content has been great for supplementing my cooking skills!

[@BigMcL4rgehuge]

Your Caesar has been in my rotation ever since you dropped that caesar salad video back in the day; I have those ingredients and proportions committed to memory at this point

[@jeannepeterson81]

I want to make these but don't know where to read them.

[@stephaniesmith7317]

Dude! I am loving your channel and the way you present recipes. Being an accomplished cook I appreciate your style. This is what goes in, this is how I do it! Quick and useful especially if I'm already in the kitchen and have an idea but need a chef to "show me one time". Thank you

[@hsinyuchou]

Even more delicious than what I bought from the stores! I am a salad lover. Thank you for showing the recipes and I am having fun making the dressing.

[@JjrShabadoo]

I was initially confused about the lack of herbs in the ranch, but I think it’s super interesting to think of the fresh herbs as a combo of garnish greens in the salad instead. Great call, Bri.

[@mannagrynet]

Been getting super into having a big bowl of salad ready in the fridge at all time, with paper towels in the bottom the keep it fresh, but I definitely need to step up my dressing game after watching this!

[@jamesmoore5322]

Dude you gotta try Sam the Cooking Guys herb ranch. Its not mixed with oil so it’s on the thinner side but the addition of chives and fresh dill make it truly one of the best dressings I’ve ever made

[@Eyjyaysy]

Can't wait to try these. I've been making the Italian dressing for a long time and it's always a hit. Every single one of his recipes that I've made have been AMAZING. there's been many other KZbin chef's recipes I've tried and so many times it doesn't come out right. These recipes are always so well thought out and we're given detailed instructions and measurements. This is how much i trust his recipes : i last minute had 10 people coming over for dinner and i made the chicken souvlaki without testing it out before hand. Those people are still talking about how good that dinner was! If you haven't already, make his Chicken souvlaki, Caesar salad, chicken shawarma tacos, and this Italian dressing. Those have been my favs so far. Thank you, Brian!

[@BrianLagerstrom]

Thanks for the trust 👊🏻👊🏻👊🏻

[@robertbauer3676]

His no flower chocolate cake is also amazing.

[@Evershifting]

This video on dressings has been added to a folder with my other favorite video on pan sauces! Thanks for making my life tastier =]

[@jocamd3941]

I just made your Caesar last week and it was the best salad dressing I’d ever had. It makes me super excited to try these other ones. You’re the man!

[@elizabethmarkoe7776]

I’ve seen you do dressing podcasts before but this one is definitely an upgrade THANKS I never buy dressings but always need new ideas!

[@laranadesign4764]

@9:19 I use mustard seed (powder form) as the emulsion ingredient to bind water to oil. For 1:1 oil and "water" (vinegar, etc) I use 1/2tsp of mustard seed powder (not mustard the condiment since that is diluted already). I've been a Vegan for 13 years, so by now, I have a lot of "witch craft" cooking tricks.

[@troycapybara]

This video is seriously next level dawg!!! The greens combos to go with each dressing are so so appreciated. Can't wait to try these out

[@dimilton3166]

That sound bite immediately before ranch was excellent. I love Bri’s comedic timing so much!☺️

[@asherbelles1305]

Made the basalmic tonight for dinner. Fantastic reviews from wife and teen. Garden salad w chopped pastrami. Delicious

[@andrewdegozaru74]

Awesome vid! Thank you so much for posting it. I made the mustard balsamic vinaigrette and topped my home grown salad containing mizuna, turnip leaves, kale and chickweed + cheese. Delicious! I'll certainly work my way through the remaining recipes.

[@kenatthedump9865]

Thank you for always putting info in the description and not behind a paywall!!! ❤

[@bestrong5044]

Not only did you teach us how to make the dressing but also to which salad to use it.

[@stonerscravings]

My husband just said he could eat salad every day. Which I took as a hint. Perfect timing on the dressing vid. Thanks Bri!😊

[@sleepyzeph]

im good at sauces and bad at salads, so i really really appreciate the tips about what kinds of greens to use with each dressing, and the reasoning for each. it's something i hadn't considered before and it makes a lot of sense, im excited to go salading now! also i love all kinds of peanut curries and sauces and stuff and it never occurred to me that you could have a peanut based salad dressing. looking forward to trying that one for sure.

[@sharpjm85]

We bought some powdered HVR and made some homemade ranch dressing based on the instructions on the bottle. It was pretty good but didn't take oil or egg yolk. I find it interesting how different the recipes are in this case. We also use the powder to mix in our mashed potatoes with either sour cream or cream cheese. Very tasty!

[@emmasurf8109]

I'm so happy i saw Brian Tsao do a reaction to your PBBJ and I'm so blown away with your attention to detail. Can't wait to see your other videos

[@gypsywolf2061]

These all look amazing! What I really love is that you let us know what lettuce each one pairs with the best. Thank you sooo much for sharing this with us!

[@alanwalters8006]

Chef, thank you for putting this video together. I've needed some good salad dressing recipes for a while now. Everyone of these looks fantastic. Can't wait to try them all!

[@Charlotte191]

Incredible! I’ve been looking for such a detailed sauce video for ages. And finally here it is. Than you SO much. Love that you show which sauce works with which lettuce - never saw such an approach!

[@BothellPlaysMusic]

I've been making your cilantro lime crema (from the sheet pan fajita video) every time we do Mexican-ish cuisine. It's a people pleaser!

[@damianchenot2667]

Next time could you add in a dressing like French or Catalina? I'm a big fan of Catalina dressing and would love to see your take on it!

[@NewVenari]

I came to the comments for exactly this lol

[@lauradeupree7590]

Ditto - would love to see some less-found but still classic dressings. I vote for whatever the Esperanza dressing at Mellow Mushroom is!

[@quartzofcourse]

I need a blue cheese recommendation, marezetti is killing my grocery budget

[@kennyboy6325]

Dude, thank you for this. I've been lacking a creative edge in the kitchen, because I focus so much energy on the protein, roast, main course part of meals. Sometimes I just straight forget about taking time to make the sides something special. Lettuce and kale are popping off in my garden, right now. I'm going to experiment with a few of these. Thanks, again!

[@evieser]

I'd love to see your take on a carrot ginger dressing like the one at sushi restaurants. When done right it hits all the right notes.

[@dunebillydave222]

These are all great recipes! Thanks for sharing them. I'm guessing I'm not the only person to point out that the original dressing from Caesar Cardini did not contain anchovies. That doesn't detract from your recipe, I just want to set the record straight, in case anyone didn't know that. Thanks again!

[@trishfitzpatrick2066]

The story is that Cardini had moved to Mexico because of foolish Prohibition laws in the US. He was closing his restaurant one night when a party of famous, powerful people arrived. Rather than tick off such patrons, he welcomed them and sprinted to the kitchen to see what he had left after a busy day. He assembled those few classic ingredients and hustled it all over to the table. Adding the flamboyant mixing and tossing tableside, he impressed his guess and they brought back the legend to America. True story? IDK, but I like to think it is.

[@Bizethw]

I love your channel and you are my "go to" whenever I want to try something new or revise a recipe. These are all fantastic. I would love to see 6 more. Maybe include a Blue Cheese, Russian and Thousand Island? Thank you for your great content.

[@debbieball900]

Hi. I make a Horseradish & Lime dressing, which is really good with smoked fish.

[@pigmango]

I’m in Australia and we usually just use light Italian dressing on everything. But this great video makes me want to try them all!

[@Lollygag_X]

Just made the Italian, and it's the bomb!! Personal taste for next time, I'm ommiting the sugar for a mini squiz of honey and either swapping or supplementing the mustard for dijon. Its a touch too sweet and could use more bite. More red pepper could be good as well. Looking forward to trying the others!!

[@roitmani]

Made the Italian dressing the other night, came out great, I love the fact that all the gram amounts are listed in the video and I don’t need to chase them down in a different website

[@Multiludko]

Tried first one today! It was VERY good!

[@JoeAuerbach]

I appreciate the use of the creami containers for dressing here

[@BrianLagerstrom]

haha yeah, my good 'ol cuisinart container finally cracked

[@karenfox1671]

I just finished making your Italian dressing again, thinking how nice it will be when you release new recipes. Wow, what a great new selection. I can't wait to try them all. Especially the Poppy Seed Dressing with the bitter greens and shaved apples. Something new for every dinner party this summer! Thanks so much you guys😘

[@kellycantwaitformyKing]

I love that you mentioned you can get pasteurized eggs❤

[@user-yp2kp1mj2q]

you're so precious. your smile was brighter than usual in the intro and it was SO HEARTWARMING.

[@meeravenkat2479]

Made the Asian ginger dressing… was super yum! Perfect measurements for the ingredients, was so easy to follow! Definitely gonna try the other dressings. Thank you!

[@trinitywright7122]

For some reason you popped up in my KZbin feed and boy am I glad you did. I loathe grocery store salad dressings because they're all sugar and some kinds of oil that I don't want to eat. And I saw the header for your video and saw that you had several kinds there and I thought oh I'm going to watch this! I am so glad that I did and I'm also impressed that you told us what kind of greens are best for each one. That's very cool. I wonder how long it last in the fridge? I'm assuming a week or so. Very very nice. So I subscribed to your channel just because of watching this video. I worked in restaurants for 35 years and I thought okay. Here's a person worth watching. And now I'm washing your chicken souvlaki video. Oh my! You're kind of a genius there friend putting mayonnaise in the sauce for the souvlaki and then mixing the tomato, onion and herbs together up. Both of those are genius. And using beer to mimic a dough that rested much longer is brilliant. I hope you see this comment because it is brilliant. Good job. I'll be watching many many more of these. I may binge watch them this evening 😁😁😁

[@Ultrafats]

Agreed

[@melindafisher1584]

Made your caesar dressing two weeks ago after watching another video of yours - it is the best!! So much better than bottled. I'm a convert and going to throw out all the bottled dressings in my refrigerator. Can't wait to try all of these recipes.

[@StuJones86]

New Caesar variation just dropped! One of the staple dinners in our house is the chicken Caesar salad from a year or two ago. Gonna have to try this new version....along with all the rest. Thanks Bri!

[@paulsantos5625]

Hi Brian, my wife Margo, and I have become very avid fans of your teaching in culinary arts. I have used many of your recipes, Friday night. I made your calzone which was just delicious. Thank you for that, anyway I just wanted to reach out and tell you that your fan base is growing and we love watching your videos we both subscribe and thumbs up on any videos that we watch from you keep up the good work and keep doing what you’re doing best. Always Paul.

[@churchgest]

The greens recommendations was next level. Thank you for a fresh take on a salad dressing recipe video

[@briancotten9245]

Loving the ranch recipe my friend! You’ve created a monster!

[@jkayla_lashae]

Yup I will definitely be making these because the first ingredients are not soybean oil & corn syrup. 👍🏼👍🏼👍🏼 I challenge everybody to read the ingredients of store bought

[@joyfulsongstress3238]

They sound excellent! Any chance of adding a creamy cucumber dressing? The one I used to buy was good but too sharp!

[@toxicwaltzn8175]

Schweet! I need some salad recipes for hot days where I don’t want to even think about hearing up the kitchen.

[@LanderYomismo]

Chickpeas with radish, cooked potato, tuna belly, red onion, lemon...

[@pyrodoll7137]

I wish I could give my local Polish restaurant to every person ever. They make this beet salad that's spring mix, beets, feta, radish, and some other crisp cool veg with this pink creamy-ish house made vinaigrette. I absolutely CRAVE that salad full time, but especially on the hot days when heating the kitchen is not an option.

[@LanderYomismo]

@@pyrodoll7137 I forgot to say feta cheese. Thank you 🤭❤️🙏

[@pyrodoll7137]

@@LanderYomismo Feta improves everything by at least 70%

[@LanderYomismo]

@@pyrodoll7137 You're right . But well drained ✌️

[@giraffesinc.2193]

I loooove this episode, Brian! The Ranch looks fantastic but I'd add the dill and chives at the outset, but you probably have good reasons not to do so (maybe they wilt??). Thanks again!!

[@wayne_jkl]

I've never used my immersion blander for making dressing, but it makes total sense. I'm going to try it out next time!

[@DisruptedSinner]

Yes, 100% yes! I eat salads at restaurants all the time and always wondered where / how they get such good dressings. Oh man... this is THE video I've been waiting for - love it! I wonder if I could adapt the Italian dressing into a Greek dressing somehow. Hmm. Also, pairing the right greens to the different dressings is awesome.

[@jC-sb8sm]

TQ for sharing these dressings! Though I only caught them now but it’s better late than not at all! Love your simple & humble kitchen, also the cooking utensils, functional and no pretence!

[@zgreg427]

How much oil for the ranch? Didnt see the graphic

[@SoraHibana]

It's 240g! Check the description, it has all the recipes.

[@GlennTillema]

I am so glad you shared this! I think of all of the food you make your sauces and dressings are incredible!

[@33agray]

I really appreciate that you used no citrus!!! I’m allergic and most dressing videos I have watched lost me at the citrus. I also appreciate the simplicity of each recipe. Thanks for sharing.

[@Pkilla80]

Lemon enters the chat

[@BLACKbloodPUNK]

Literally yesterday I was looking for a video to make some salad dressing, thank you!

[@andrearoepke5458]

Thank you for inspiring me to get back into making my own dressings! Fell out of the habit for our daily lunches. Excited to try all of these.

[@marksizer3486]

No "bake until crust is burned" in this one! I do love the breads; I just don't bake them as long. I've been making my own French dressing for years. Thanks for the new options.

[@restingstitchface]

Huge fan of yours and this video is no exception. Thanks for sharing these! I tried the peanut ginger one yesterday and it is delish (except that I accidentally used peanut butter with added sugar and salt - I misinterpreted a “natural” label and didn’t read the ingredient list. Fooled by marketing!😅) I think it will be even better when I use a natural PB. I am trying the poppy seed one today with some frisee and beets from my garden plus some other goodness. Thanks again!

[@LazarusLong10]

Making your own dressing is a game changer if you want to eat more salad. I can only make 3 variations and its enough to get family members to ask me for pre made bottles.

[@CactusGal]

I found, in order to make a more stable, longer lasting dressing, if it requires raw egg and oil, use mayo instead of those. That's what mayo is, after all. It'll last a good week (or two) or so in the fridge.

[@critterwatcher8009]

Thank you. Love the tested recipes and lettuce suggestions. I'd love to see a homemade green goddess. There are so many recipes online it's hard to know where to start with that one.

[@sammysam1040]

I usually just use extra virgin olive oil and apple cider vinegar, but these all look good; thank you for the recipes. I'll have to make them without sugar, which will probably affect the balance of flavors, but will hopefully still taste good. And I'll use olive oil for the neutral oil (obviously not extra virgin- maybe the "light tasting" olive oils, since avocado oil has a bitter note when I make mayo with it).

[@nyanuwu4209]

Olive oil isn't neutral...

[@sammysam1040]

@@nyanuwu4209 It is to me. The 'extra light' olive oils, though more refined, taste pretty neutral to me (as opposed to the strongly flavored extra virgin olive oil).

[@lewisbulled6764]

Love the way you said which green is most suitable for each dressing - great video!

[@lobodo988]

Wow! My Napa Cabbage is forming heads out back and so I NEED your Asian dressing! Napa is very sturdy, so I’ll be eating it until Christmas!

[@JayNYOne]

Bri Guy! Perfect timing for this. Thanks, as always.

[@Junedmx]

Color grading back to how it used to ... Love it...

[@chbedient4394]

I don't know if I have ever craved a salad like I do now after watching this. Strong work making lettuce, aka crispy water, look amazing!

[@davidmiller1534]

This is one of my favorite videos on one of my favorite KZbin channels!

[@ryanb.31funky]

couldn't save this any faster to my recipes playlist! Thank You Bri!

[@luvshus]

Made the Caesar dressing to go with dinner tonight, a chicken cutlet topped with ceasar salad. Gonna have it as a spread on a sandwich tomorrow. I’m positive I’ll be finding so many uses for it. Then I’ll have to choose the next dressing to try ❤

[@bethseptember8]

Best ranch salad dressing! Elevated the basic stand by.

[@hansgrueber8169]

Not just for greens, EVERY food is a RD³. (Ranch Dressing Delivery Device)

[@BrianLagerstrom]

agree.

[@sjaustindotcom]

Every food except Buffalo wings. 😉

[@tammyschilling5362]

that's my 13 year old's position. I think he would eat boots if you put ranch dressing on it.

[@Lostboy811]

So ice cream, cake, pie😂

[@VeshSneaks]

@@Lostboy811 *every* food.

[@PAULEGEEZY]

Incredible work. I tried and fell in love with the Cesar already!! Can you make some Greek and thousand island next please!?!?

[@DukeJarboe]

Bro, great job with this channel. It ain't easy making banging content that satisfies the algorithm to be timely on trends on release yet evergreen to last beyond the "now". Love all the thought that goes into your content. I can't imagine how hard the grind is to stay on top of your game, but you're doing it bro! Ive made many of your recipes and they're all flawless. Hard to achieve. I really hope you keep going strong. Im sure its difficult at times. But as someone who's seen many KZbinrs rise and become victims of their success, i think you'll kill it through all the ups and downs. Im sure you're very aware of Joshua, and i think he's been very successful at navigating success. Something Babish hasnt done to the same degree (at least for me). But i think you've got staying power that won't be compromised. Love your channel. Wish Byron Talbot had gone the distance. A collab of you two would be dope boy fresh. Thanks for all the pizza recipes! You are, without a doubt, the KZbin pizza czar!

[@bierbrauer11]

Awesome video - great for summertime when we eat more salads!

[@marygrott8095]

Great video! I started making my own dressings about two years sho, and haven't bought it since then. I'm happy to habe new ones to try!

[@emmy3192]

I really appreciate all the detail and the follow-up with the type of to use. Can't wait to try these!