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Apr 8, 2012 05:54 PM

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?

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  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.