HOME > Chowhound > Cookware >


How you use your immersion blender

I finally bought a Cuisinart immersion blender a few weeks ago. I dithered about this for a long time, and finally went with a medium priced model. It came with a whip and a vessel as well as a covered container for grinding. I've use all of the attachments at this point and they have worked well. I love being able to puree soup or a part of a soup, and I look forward to making hummus and salsa with it. I've done a rough chop with onions and garlic, and have made crumbs. I have also whipped ricotta and eggs and then mixed that mixture with cooked spinach--right in the pan. I am curious how other Hounds are using their immersion blenders. Perhaps you have an innovative way of using yours?

  1. Click to Upload a photo (10 MB limit)
  1. After pressure cooking pintos with a ham hock, I use ours to process refried beans. I remove most of the liquid and add as needed during processing to get the right consistency. Muy bueno.

    1. I use it to make salad dressings and sauces.

      5 Replies
      1. re: Njchicaa

        Do you have a special salad dressing for the blender that you can share?

        1. re: sueatmo

          I use the one for Alex Guarnaschelli's grilled romaine salad. Outstanding!

      2. I use mine for soups and also to make a gravy with my pot roast juices. Instead of straining and then reducing the liquid, I puree the mirepoix using the immersion blender and then reduce only if necessary. I get a naturally thick gravy this way while also getting more veggies into my family. I also find that my kids will pick out the vegetable chunks from jarred salsas and tomato sauces so I blend those too.

        1 Reply
        1. re: sherrib

          That's EXACTLY what I do for my brisket gravy. No need to reduce or thicken and it's incredibly flavorful.

        2. Best use ever: making mayonnaise out of egg, oil, mustard, garlic and salt. It's really best to do it in the clear container that comes with it so you can see the clear mix suddenly turn creamy white. I didn't think I liked mayo, but homemade mayo is totally different and delicious.

          Or if you're not into the raw egg thing, use silken tofu. 95% as delicious as the regular version, no risk of salmonella and a bit lighter in fat. This is actually my favorite base for russian or thousand-island dressing (for use on reuben sandwiches, mostly).

          5 Replies
          1. re: monopod

            +1 on the mayonnaise. I tried it for the first time last night and was amazed at how fast and simple it was with the stick blender. No need to add the oil slowly. Done in seconds.

            1. re: hbg1

              Yep. I use mine for making aioli -- a delicious garlic mayonnaise that I use in many of my French or Spanish recipes. Easy, and wonderfully good.

            2. re: monopod

              +2 on the mayo. I can't think of a better way to up the level of a weekday lunch! I've been making it with fresh eggs from the market and it's really special.

              1. re: JeremyEG

                I made mayo' yesterday and I was amazed how fast and easy it was. Previously I had done it by hand with a whisk and then with a food processor but I decided to try the blender with the whip attachment and the emulsion came together wonderfully without inducing cramps from whisking.

                I almost always use the blender for smoothing out soups and sauces instead of having to transfer them to a blender or food processor.

              2. re: monopod

                This is the easiest and best way to make mayo. Right in the jar! Egg, mustard, lemon juice, and oil. Just pour the oil on top, and slowly lift the blender to incorporate it little by little.
                Tried it for the first time yesterday because I was making chiffon cake using the whites and thought what the heck, let's use these yolks. And then today I saw this thread!

              3. I've made gravies with the vegetables meat is roasted with and hot broth for years, and it can be such a mess with a regular jar blender unless you let everything cool off. With a stick blender there's no need to wait; you can even add boiling liquid from deglazing a pan and it'll buzz right up with no explosions at all. That was exactly why I bought one, and loved it so much I gave one to my daughter-in-law.

                1. All good ideas and food for thought. Thanks.

                  I used mine to make pinto bean soup yesterday. I chopped the onions I added to the pot of beans and then I cooked the beans in the PC, and then partially blended the soup, to add thickness without added starch.

                  I am thinking of coming up with a killer homemade salad dressing using this.

                  1. i got one for xmas last season...the best ive done with so far was baked potato soup all in one pan...came out to a perfect consistency....some other great ideas on this thread that id like to try!!

                    1 Reply
                    1. re: RIinLI

                      Yes. I hope we get lots of good ideas. For me, half the battle is thinking of using it. I take out my knife, and soon I'm mindlessly cutting up food. But to get a rough chop, or when how the food looks isn't important, the chopping attachment is quick and good. I haven't used it on parsley yet. But I think it would be ideal for that task.

                    2. Tonight I used some buttermilk (from WF, and it is wonderful) some chopped up celery and some dried herbs, some olive oil and some cottage cheese and made a really nice buttermilk salad dressing. So easy. I just have to remember that I have this tool, and use it.

                      1. Two of my uses that aren't mentioned are:

                        -- Yogurt smoothies. Greek yogurt + honey + frozen fruit makes a quick and yummy smoothie.

                        -- microwave a few sweet potatoes. Rough chop them. Add cream or buttermilk or sour cream or yogurt. Add some chipotle pepper in adobo sauce. Add some salt and maple syrup. Blend away. You end up with light, fluffy, spicy addictively delicious sweet potato purée.

                        1 Reply
                        1. re: Peter

                          Lovely. Would work with baked winter squash as well.

                        2. I generally just use it for pureeing soups or making dips, but recently made Bearnaise sauce in place of a double-boiler on the stove. The taste was good and clean up much easier.

                          1. Yesterday I tried to use my blender to blend a jar of natural peanut butter! I did it but I also made a mess. Does anyone have a more successful method?

                            This morning I put in the whip and whipped my egg before scrambling my egg and egg beaters together.

                            I found my Cuisinart smart stick at Kohls for $20 more than what I paid at Dillards several weeks ago. I assume that Kohl's will mark it down during a promotion. I paid $50 for mine. I found it and its price online first, before springing for it at Dillards. You gotta shop. I imagine someone here has found a really great price elsewhere.

                            3 Replies
                            1. re: sueatmo

                              I'm perfectly happy with my "Stupid Stick"! It's a single-speed KitchenAid that cost me about $30 at Bad Breath & Beyond. Guess I'm just a one-speed kind of guy - only the jar blender has two, and I never use the low one. One feature I would like is cordlessness, but batteries and motors need to get a lot more advanced to make that work.

                              1. re: Will Owen

                                So, how do you use it? I thought it would be interesting to hear how other Hounds use their immersion blenders.

                                Tonight I made bacon bits from fried bacon using my blender.

                                For me using it is tied to thinking of using it.

                                1. re: sueatmo

                                  See my first post above to answer your question.

                            2. At home latte: coffee made in Italian espresso pot on the stove. Heat milk in microwave in a tall, widemouth glass or jar. When milk is hot, insert immersion blender and pulse up and down. Ta da-froth! Pour milk/coffee into cup and enjoy.

                              1 Reply
                              1. re: pdxgastro

                                While I love the idea, I'd have to own an espresso pot! I'll bet someone reading this does own one though. Thanks for the good idea.

                              2. I use my immersion blender to make quick smoothies in the morning. I fill the beaker with frozen mixed berries, a squirt of honey and some cold green tea. Snap on the attachment to your hand blender and whiz away. I have one of those hard plastic travel cups with a screw-on lid and a straw. Fill up the cup and away you go!

                                1. I managed to stir my all natural peanut butter with my immersion blender yesterday. I had to remove about a third of the peanut butter to the plastic vessel that came with my blender. I then blended in the jar and then in the vessel.

                                  If anyone has a better method, please share.

                                  When I tried blending it totally in the jar I made a mess! But I like the texture of the peanut butter after I blend it.

                                  1. Small amounts of hummus. Lentil soup and the rare salad dressing.

                                    1. I like to make green smoothies with mine ([soy]milk, frozen blueberries, banana slices, torn up baby spinach). I use it often to thicken up stew with potatoes -- fish out a bunch of potatos with some liquid, whizz until smooth, and a little corn starch slurry if necessary. Made a quick berry sauce for dessert/crepes a couple of times (frozen or fresh berries, a little water & sugar, heated on stovetop and then whizzed). I've also used it to make whipped cream in a pinch, but the texture wasn't ideal. Looking forward to trying mayo soon.

                                      1. One of the best uses for my immersion blender is pureeing canned Italian tomatoes right in the can. I used to puree them in the blender, but now there is nothing to wash. It's quick and easy.