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Just got an immersion blender and mini food processor for my birthday - now I want to play with them!

So for my birthday, I was gifted an immersion blender and a mini food processor. So far, I've made hummus, and the roommate has made some to-die-for sorbet, but I'd love more recipes that will help me utilize both gadgets. I have celiac, so ideally I'm looking for things that are GF or can be adapted to be. Sauces, soups, dips, or anything I'm not thinking of would all be great. Thanks!

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  1. Any sort of bisque or coulee will take using an immersion blender. I made my own mayo the other night and last night made a romesco sauce.

    After braising something I'll de-fat the sauce and blend it to get a creamier/more consistent sauce. Sorry, your question is REALLY broad, so it makes it difficult to give a good answer. If you narrow it down by course/food/vegetable, it would really help give better answers.

    1 Reply
    1. re: jameshig

      Thanks! I know it's broad, but I'm not quite sure where to start. I'm intrigued by the idea of bisques though, especially since with the the gluten allergy, it's not always something I can get when I eat out.

    2. I keep mine out so I can get to it. I use it for scrambled eggs. I don't turn the eggs into froth but it mixes and emulsifies the yolk and white into a smooth liquid. No globules.

      I puree or partially puree soups. I like my split pea soup pureed at the last minute.

      I wish mine was cordless.

      1. I love my Braun immersion blender which I use for sauces, soups, salad dressings, smoothies, etc. It makes cream soups like squash a breeze. I am seriously thinking of getting rid of my blender. Do you have the attachments? I use the attachments 1. to chop onions, nuts, spices 2. whip to whip cream, etc. I use it every day for something or other. Do you want specific suggestions for recipes or just how I use it daily? Sadly my mini food processor died very quickly. Fortunately I don't really need it with my regular processor and the immersion blender.

        2 Replies
        1. re: Bethcooks

          To be perfectly honest, I haven't actually opened the box for the immersion blender yet, but it doesn't look like it came with any attachments. I'm definitely planning on using it for cream soups, but I hadn't thought of salad dressings. I think both specific recipes and suggestions would be great. Thank you!

          1. re: whitneybee

            You say that you made hummus and that you haven't opened to IB, so I'm assuming you made it in the FP. You absolutely must try making your hummus with the immersion blender! It makes it so creamy and smooth. I tried mine with hummus for the first time a few weeks ago, and I was blown away. Now I can't stop making different kinds of hummus!! Curry is my favorite, but cilantro is a close second.

        2. good for you! you can make your favorite pesto variants. zap roasted root vegetables into soups (pumpkin/squash, beets) or pie fillings (yams/sweet potato, pumpkin/squash). homemade peanut butter. if you have the whip attachment, eggs whites easily become souffles or meringue desserts and yolks become mayo or hollandaise in a jiffy.

          3 Replies
          1. re: epabella

            Homemade peanut butter? I hadn't even thought of that, but that sounds great. The roommate and I are already planning on making butternut squash soup in the fall. Do you have a specific root vegetable soup recipe that you like?

            1. re: whitneybee

              Butternut squash is a favorite of mine in the fall. Here's my recipe, which my DH, who doesn't eat squash, loves!

              4 lbs. butternut squash, cut in 1/2, seeds removed
              olive oil
              6 slices bacon, chopped fine (bacon makes everything better!)
              1 yellow onion, chopped
              2 apples, peeled, cored, roughly chopped
              48 oz. chicken stock (that big can they have), plus a small can if it looks too thick)
              heavy cream

              Coat the cut side of the squash with vegetable oil. Season w/ salt & pepper. Place on baking sheet lined w/ aluminum foil for easy cleanup later. Roast at 350 degrees until a knife pierces the flesh easily, 45 mins to 1 hour. Remove and let cool. (Often I roast the squash the day before making the soup.)

              Fry bacon in soup pot until almost crisp. Add the onion, and cook until softened. Add the squash and apples. Simmer slowly for 2 hours, breaking up the squash with the spoon. I simmer with the lid on.

              Puree with your immersion blender. Squash can be stringy, so make sure to get it smooth. Season with more salt and pepper. If it's too thin, simmer for a while with the lid off. If serving right away, add heavy cream, all it to warm, and then serve.

              If i'm freezing it, I'll add the heavy cream after re-heating it, just prior to serving. It freezes well, but it usually never makes it that far, now that DH loves it!

              Love that immersion blender!

              1. re: whitneybee

                I absolutely love my immersion blender, and one of the tastier soups I make with it is curried carrot soup - it's incredibly easy and very warming. The basic gist is to fry up chopped onions until soft, add garlic and curry powder and salt, then briefly sauté the peeled, chopped carrots before covering with broth and cooking till tender. A more specific recipe is here:


                maybe it's more of a fall dish, but so good!

            2. 'Tis the season for fresh salsa!
              basic tomato/pico de gallo, but don't forget pineapple, mango, or peach

              1. Mayonnaise is ridiculously easy with the immersion blender. Just make sure you use the plastic cup that usually comes with it.

                2 Replies
                1. re: twj


                  Some very good tips here:

                  Did yours come with a recipe book? I have a Braun but downloaded the manuals for Kitchenaid Cuisinart and a few other brands which contain recipes too!.

                  Have fun!

                  1. re: Mistral

                    I have a Kitchenaid, but I haven't opened the box yet...I've been a little busy over the past few weeks, and therefore haven't had as much time to cook as I'd like. I'll take a look at that site and check out the manual too!

                2. mini-prep: use for pestos, chimichurri, onion/garlic puree. aioli, red pepper-garlic mayo

                  2 Replies
                  1. re: alkapal

                    Red pepper-garlic mayo sounds great, as do the others. Do you have a specific recipe/set of proportions you like, or would you just recommend playing around and seeing what works?

                    1. re: whitneybee

                      get a basic mayo or aioli recipe, like from epicurious, http://www.epicurious.com/recipes/foo...
                      then just add in the roasted red pepper. here is a specific recipe -- but try halving it at first: http://www.epicurious.com/recipes/foo... experiment in small amounts (one egg). tarragon mayo is also good -- gosh, anything from the summer garden!

                      i use my black and decker handy chopper often to mince onions, too.

                  2. +1 to enball on salsa! Make it as chunky or as smooth as you'd like. Don't forget it doesn't always have to be about red, tomato salsa. Don't forget about tomatillo and there are some excellent fruit salsas to be be made and found! Peach, pineapple......

                    3 Replies
                    1. re: CocoaNut

                      What container do you use for blending? I find I am always splashing and its a hassle to use a towel over the opening. Any tips?

                      1. re: Mistral

                        I usually use a deep measuring cup with straight sides, that came with the blender, but when I puree soups I do it directly in the pot. It helps to make sure your blender is always fully immersed - if you need to move it around, stop the motor before pulling it out of the liquid.

                        1. re: onecaketwocake

                          I have that measuring cup but I still seem to splash. I guess I need something larger but the same shape.

                    2. You've already got answers but just to second them... split pea soup, butternut squash soup or any soup requiring a puree of the cooked ingredients. It's a real pain to pour it into a stand blender and back out again. Immersion is the way to go.

                      1. Whats the best brand for an immersion blender thats includes the attachments?

                        1. I just love my immersion blender for things like soups (like the carrot soup previously mentioned). In addition to not having to dirty your blender, I love being able to control how pureed it gets.

                          I also use it for black bean dip. Again, i like being able to control how chunky or creamy it is.

                          1. The momofuku cookbook has some recipes involving pureed kimchi. Once I started pureeing kimchi and using it as/in marinades and sauces, I simply can't stop.

                            I think the only tool for the job is an immersion blender. It makes the flavor much more mild, and it almost emulsifies it. Give it a try.

                            1. I have a mini cuisine art food processor and I use it for everything. Pestos, and grind up any aromatics before they go into my cabbage or grape leaf rolls. Good for mincing parsley for tabboulah.
                              It really comes in handy.

                              1 Reply
                              1. re: BamiaWruz

                                I use my immersion blender attachments for all those tasks, they are redundant appliances IMO.