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Recipes/Uses for My New Immersion Blender?

o
Oliverstreet Jan 5, 2009 08:33 AM

I got one for Christmas and I love it. So far I've only made the Curried Squash Soup recipe on Epicurious. It came out a little bland, but I'm still excited to find other recipes for this awesome gadget. Any suggestions?

  1. BaltoPhilFood Jan 5, 2009 08:43 AM

    Isn't it great! I got one for Xmas as well. I have made sweet potato soup, dressings, morning smoothie, and have used the chopper attachment that it came with to chop onions and garlic for sauces and an egg dish I made. It's great!

    1. greygarious Jan 5, 2009 08:57 AM

      Mine is a $10 one without attachments, so I've never used it for anything but pureeing soups and sauces right in the cooking pot. The convenience of not having to transfer batches to a blender or processor, then cleaning that appliance, is well worth the modest investment. And all it takes to clean is a whir in soapy water.

      1. s
        Steady Habits Jan 5, 2009 09:35 AM

        I'm glad you asked this question, O. I'm hoping to expand my own repertoire with mine.

        Btw, I don't know whether you like rustic food, but the blender does a good job on a recipe I have for golden split pea soup, which calls for rough pureeing half of the cooked peas and then including the rest intact.

        I'd like to know if it's possible to make pesto with it? I seem to have misplaced the gasket on my mini pro, and it's messy to use. I thought the immersion blender might be an alternative?

        1. blue room Jan 5, 2009 09:40 AM

          From an online friend, this idea: thicken Thanksgiving turkey gravy by whirring in a scoop of dressing.
          Almost any vegetable can be made into "cream of" soup. Effortless with the immerson blender! Consult a recipe for correct balance of milk/cream to broth/vegetables. I like to experiment with veg combinations, though my SO said a recent spinach/green bean effort tasted like "hay". (??) I've read that these combos are pleasing: butternut squash & leeks, carrots & cauliflower, zucchini & roasted onion. Always keep a few whole rounds or florets or hunks of the vegetables to float for color (and identification!)

          1. ajs228 Jan 5, 2009 09:45 AM

            I also got one for Christmas, so this thread is perfect. I'm thinking it might work well for hummus or baba ganoujh (sp?). The occasional milkshake, too.

            1 Reply
            1. re: ajs228
              t
              Tokyoite Apr 2, 2014 05:06 PM

              Yes, it works great to make hummus and baba ganoush!
              I also use it to make purees for sauces ect.
              You can also whip up crepe batter/taiwanese omlette batter really easily with an immersion blender :)

            2. roxlet Jan 5, 2009 10:13 AM

              I just used mine for a low-cal version of Green Goddess dressing to have with vegetables. Basically, you can chop up the green onions, parsley, garlic and anchovies, add tarragon vinegar and a squeeze of lemon and then blend all that with some Fage 0 fat yogurt. If you wanted to make it the regular way, blend in mayo and then stir some sour cream in by hand. I have a Vita Mix blender, and the Bamix stick blender I have does not make as emulsified a Green Goddess. You can still see leaves of the parsley and when I use the blender, it is just green. However, it is a lot easier to clean! You could certainly make pesto with a stick blender, but again, it wouldn't be as fine as with a blender. I have been making omelets with 2 egg whites and 1 whole egg, and I have been using the Bamix to mix it. It gets really foamy and makes a very fluffy omelet. Usually, when I would just mix it all with a fork, it would be difficult to mix throughly. It just takes a second with the Bamix.

              1. Phoo_d Jan 5, 2009 11:09 AM

                Aren't they great?! It's one of the few gadgets that has the privilege of sitting out on my counter all the time.

                I reach for mine anytime I'm making scrambled eggs and it gives a wonderfully consistent and fluffy texture to the eggs. Any type of creamed soup is perfect for this blender, such as a parmesan butternut squash soup (recipe on site below) or it can make short work of salsa too. One of my favorite salsa recipes is the Ersatz Papalote Salsa from Chowhound, and the immersion blender makes this recipe that much easier.

                Phoo-D
                http://www.phoo-d.com

                1. l
                  LisaPA Jan 5, 2009 01:33 PM

                  I'm on my second immersion blender--first one was rechargeable, but the battery couldn't be replaced, so the second one is a corded Cuisinart. I use it all the time for everything.

                  I have used it to blend mashed potatoes, soups, salsas, smoothies, dip, fruit puree for sorbet, jam, hummus...literally anything you can think of. Just a few days ago I roasted some plum tomatoes, an onion, a chile and 2 garlic cloves, peeled the garlic, poured it all in a bowl and use the immersion blender to make an easy salsa.

                  I agree that the big advantage is pureeing hot stuff in the pot rather than pouring it into a blender and pureeing in batches. I never use my real blender any more--I either use the stick blender or my food processor.

                  3 Replies
                  1. re: LisaPA
                    Will Owen Jan 5, 2009 01:50 PM

                    Yes! For so many years I've loved to puree the vegetables that meat or poultry was cooked with to thicken the gravy, but I always had to wait until they'd cooled to not much more than room temperature, or they'd blast out of the blender no matter how tightly I held the lid. Kind of a pain, when everything's done and everyone's wanting dinner. That was what made me go out and get my stick blender before Thanksgiving this year, and how glad I am that I did.

                    1. re: LisaPA
                      ThreeBowls Jan 5, 2009 05:56 PM

                      Smoothies is a good one...I felt like such a dolt when it finally occurred to me that I didn't have to drag out a blender and then wash its various pieces. I could just stick all the ingredients into the big cup I was going to drink it out of and use the blender for that. I could not believe it had taken literally years for that to occur to me, and then felt rueful about all of those minutes of my life lost to washing those extra dishes....

                      I do something like LisaPA's salsa, too, very tasty and easy.

                      1. re: ThreeBowls
                        Will Owen Jan 6, 2009 01:15 PM

                        You just reminded me of my favorite blender drink - okay, besides Margaritas! - a banana and Ovaltine and milk. The Asian markets around here carry the European-style Ovaltine that is less sweet and more malty than the American formula; it's what ours tasted like when I was a kid. So now I just gotta go get some...

                    2. m
                      mordacity Jan 5, 2009 05:47 PM

                      I use mine for any pureed soup, and it's also really handy for whipping cream when you only want a couple of dollops instead of a whole bowl full. Watch it though - it goes from cream to butter in no time.

                      1. m
                        MEH Jan 5, 2009 06:10 PM

                        Hi!

                        I love my immersion blender!

                        I love making orange juice shakes because I can pretend that they're healthy! I blend 2 cups of orange juice with 2 scoops of vanilla ice cream. This makes one very large serving or two nice size servings.

                        Enjoy!

                        Mary
                        www.BestinKitchen.com

                        1. gatorfoodie Jan 5, 2009 06:38 PM

                          Oh man. It's my number one kitchen gadget. I make lots of soups (butternut squash, potato leek, mushroom and cauliflower), there are so many options.

                          I also cheat sometimes when making tomato sauce and give it a quick puree to smooth it out.

                          I also use it a lot to make dips like tapenade, hummus, and other bean dips.

                          1. lynnlato Jan 6, 2009 01:33 PM

                            -Tomato sauce
                            -salad dressings
                            -scrambled eggs
                            -black bean soup - it's great for this b/c you can stick your blender into the pot of soup and just puree a small bit of the soup instead of having to take 2 cups out, transfer to a blender and puree and then return to pot.

                            I was cleaning mine the other night and it and I wondered why did they not make the wand detachable? Does anyone have one that detaches for easy cleaning?

                            3 Replies
                            1. re: lynnlato
                              k
                              kasiav Jan 6, 2009 01:52 PM

                              I have a KitchenAid (about $40-50) where the wand does detach. However, I find that whirring it around in soapy water is the best cleaner.

                              1. re: lynnlato
                                BaltoPhilFood Jan 7, 2009 11:34 AM

                                I have a Viking that detaches. In addition to blender atatchment, there is also a chopper/mini processor attachment and a whisk. I have yet to go a night since I got it without using it! I'll look for any excuse to make a sauce, soup, etc.

                                1. re: BaltoPhilFood
                                  lynnlato Jan 12, 2009 09:19 AM

                                  Wow, that's nice. I have immersion blender envy now. Don't get me wrong, mine is great, but it just seems like if you're gonna have one you might as well have one that serves multiple purposes and is easy to clean. I would've invested in one like yours had it been my decision (it was a gift). C'est la vie!

                              2. b
                                bex109 Jan 6, 2009 06:34 PM

                                I used mine tonight to make Caldo Verde. SO yummy!

                                http://www.leitesculinaria.com/recipe...

                                1. johnb Jan 12, 2009 08:49 AM

                                  Has anyone used one of these to make hollandaise? How well does it do that job, and do you need a "good" one or will any old stick blender do? (I have an old one, Braun type 4172, and haven't used it much--I recall it was pretty cheap). I tried recently with poor results.

                                  If one wants to go out and buy a good one,what one do you have and how happy are you with it?

                                  1 Reply
                                  1. re: johnb
                                    e
                                    ecclescake Apr 3, 2014 01:27 AM

                                    I've made hollandaise twice with mine. Once it emulsified, once it broke, however I don't blame the blender.

                                  2. j
                                    Jibe Jan 12, 2009 12:36 PM

                                    I've tried this Carrot Ginger Soup w/toasted almonds, twice now, and its been a great soup! Great flavor, easy to make.

                                    http://www.epicurious.com/recipes/foo...

                                    1. chounak Apr 2, 2014 03:04 PM

                                      Has anyone made mayonnaise with their immersion blender? Will one of the more inexpensive models work for this?

                                      2 Replies
                                      1. re: chounak
                                        weezieduzzit Apr 2, 2014 03:32 PM

                                        Easiest mayo ever! Find a tall jar with a lid that the immersion blender *just* fits into and make mayo in it, put the lid on and put it in the fridge. Mine was inexpensive and is at least 20 years old and it works perfectly every time.

                                        1. re: weezieduzzit
                                          h
                                          hyde Apr 3, 2014 06:25 AM

                                          Have not bought mayo since i discovered this recipe on chowhound:

                                          "Homemade Best Foods/Hellmans Mayonnaise using stick blender

                                          1 whole egg, medium or large size
                                          1 Tablespoon lemon juice (bottled ok
                                          )1 teaspoon distilled white vinegar
                                          1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
                                          1/4 teaspoon table salt
                                          dash white pepper
                                          1 cup vegetable (canola) oil, room temperature

                                          Break egg into bottom of 1-quart canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender.

                                          Add lemon juice, vinegar, mustard, table salt and white pepper.

                                          Add 1 cup of vegetable oil.

                                          Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing
                                          down over the egg.

                                          Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds until you see mayonnaise form under stick blender's mixing blades.

                                          Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about
                                          more 5-seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the
                                          top of the jar.

                                          After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/Hellman's Mayonnaise.

                                          Makes about 1 cup of mayonnaise"

                                          Apologies to the OP of this recipie, I cant remember now where I found it.

                                      2. Antilope Apr 3, 2014 08:20 PM

                                        This will make mayonnaise in about 10 seconds.

                                        Homemade Best Foods/Hellmans Mayonnaise using stick blender

                                        1 whole egg, medium or large size, or 1/4 cup regular Eggbeaters egg substitute
                                        1 Tablespoon lemon juice (bottled ok)
                                        1 teaspoon distilled white vinegar
                                        1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
                                        1/4 teaspoon table salt
                                        dash white pepper
                                        1 cup vegetable (canola) oil, room temperature

                                        Break egg (or pour Eggbeaters) into bottom of 1-quart canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender.

                                        Add lemon juice, vinegar, mustard, table salt and white pepper.

                                        Add 1 cup of vegetable oil.

                                        Place mixing blades of stick blender (turned off) all the
                                        way to the bottom of the jar, pressing down over the egg.

                                        Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds until you see mayonnaise form
                                        under stick blender's mixing blades.

                                        Slowly pull stick blender upward until the mixing blades
                                        reaches top of jar, taking about more 5-seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.

                                        After chilling in the fridge, this mayonnaise gets
                                        slightly thicker and tastes very much like Best Foods/
                                        Hellman's Mayonnaise.

                                        Makes about 1 1/3 cups of mayonnaise.

                                        This quick YouTube video shows how easy it is to make (not my video)
                                        https://www.youtube.com/watch?v=_Z_b9...

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