Immersions Blenders: the little stick that can!

When it comes to adding a piece of equipment or cookware to our inventory, there are four factors we take into account.

  1. Versatility

  2. Ease of use/cleaning

  3. Size /storage space

  4. Price

The compact, handheld immersion or stick blender is a winner on all accounts. It is versatile, simple to use, cleans up beautifully, requires little storage space and is reasonably priced.


The immersion blender is a true multi-tasker, perfect for making pureed soups, vinaigrettes, mayonnaise and even whipping cream and beating eggs for omelettes and frittatas.

Making Soup: For years, our go to for making soup was the standard food processor. Then we tried the immersion blender and life has been easier ever since. The immersion blender has two advantages. First, you don’t need to transfer hot liquid from the food processor to a bowl and puree in batches. Second, the immersion blender super aerates the mixture, giving it a creamy texture and mouthfeel without adding cream.

Making Vinaigrettes: The immersion blender emulsifies oil and acid (usually vinegar and or citrus juice) with mustard in seconds. The only caveat is it tends to make frothy, creamy vinaigrettes, perfect is they are fruit-based but not as appealing for every vinaigrette recipe.

The Immersion blender is the perfect tool for homemade mayonnaise as well as soups and vinaigrettes.

The Immersion blender is the perfect tool for homemade mayonnaise as well as soups and vinaigrettes.

Making Mayonnaise: We haven’t been totally satisfied with mayonnaise made in the standard food processor because the sweep of the blade doesn’t always create a good emulsification. That’s not a problem with the immersion blender. Simply combine 2 egg yolks, 1 teaspoon/5 mL lemon juice, a pinch of salt and 1/2 teaspoon/2 mL dry mustard in the blender canister or a glass jar. With the immersion blender running, add 1/2 cup/125 mL oil (olive, canola or avocado) a little at a time then slowly add another 1/2 cup/250 mL. Blend until thick. You may need to tilt the canister or jar to ensure the yolks are thoroughly blended. Makes 1 cup/250 mL; refrigerate and use within a week.

Ease of Use/Cleaning

An immersion blender is lightweight and very portable. The KitchenAid we use in the cooking school has multiple speed settings. Choose your setting, plug it in, immerse in the ingredients you want to puree and push the start button. Remember to take your fingers off the start button before you lift the blender out of the ingredients you are mixing. Depending on the make and model an immersion blender can be one single piece or come apart into two pieces, one of which may be able to go into the dishwasher. If not, simply immerse the blender into a pot of hot, soapy water and turn on.

Size and Storage Space

Small and powerful that easily fits into a drawer or hung on the wall. It’s so small, make sure you don’t put it away and forget about it!

Price: Depending on the manufacturer and model, immersion blender prices can range between $25 and $175 with excellent functionality available for under $100.