If you need to blend a smaller quantities of food, an immersion blender is much more convenient in several ways. With a handheld device, you'll have greater control for smoothing out lumps in soups, batters, or sauces. And with fewer parts than a countertop blender, it's easier to wash, too.
"I'm a huge fan of this blender," says award-winning New York City chef and restaurateur Seamus Mullen, author of Real Food Heals. "The Vitamix immersion blender is far more powerful than other hand blenders, and its variable speeds make it perfect for controlling emulsification."
- Seamus Mullen, Seamus Mullen is an award-winning New York chef and restauranteur. He is the author of the book, Real Food Heals.
Mullen uses the Vitamix Immersion Blender to make pureed soups, homemade sauces, vinaigrettes, aioli, and almond-based dips. "One of my favorite vinaigrettes I use the hand blender for is made with tarragon, garlic, Dijon mustard, white balsamic vinegar, and olive oil," he says, adding that the hand blender is key for achieving its creamy texture. This vinaigrette can be added to salads, roasted veggies, seafood, and even your eggs in the morning.
Garlic and tarragon vinaigrette
1 handful tarragon
1/2 garlic clove
1 tsp Dijon mustard
1/3 cup white balsamic vinegar
2/3 cup extra-virgin olive oil
Sea salt and pepper to taste
1. Put all the ingredients except the olive oil into a medium-sized bowl. Use the hand blender to mix them together, using the high speed.
2. Drizzle in the olive oil, using the blender on a low speed to integrate it into the mixture. Mix until it's creamy and emulsified.
3. Finish with sea salt and pepper.
For a simple sauce or a vinaigrette, a small but mighty immersion blender is the tool to use. The power is literally in your hands!
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