Immersion Blender

Big jobs or small, its slim size, stainless blade, and cookware-safe design mean you can enjoy whatever texture you want, wherever you want.

What It Does Blends

Emulsifies

Froths

Purees Whips

What It Makes Dips Dressings

Lattes

Marinades

Mayonnaise Milkshakes

Sauces: pesto, tomato, chimichurri, hollandaise, bearnaise, barbecue, etc.

Smooth gravy

Smoothies

Soups

Note: It can’t blend hard foods like frozen fruit or ice cubes, but crushed ice is no problem.

Blending Tips

• Use the included blending container for mayo and other emulsions (making a mixture with liquids that don’t like to mix, like oil and vinegar), smoothies, or any smaller blending tasks.

• For more even blending, warm all liquids to be added to soups and purees.

• Don’t blend foods or liquids if boiling; let cool slightly before blending.

• For your safety, remove the pot or saucepan from the heat source before blending.

• Some suction, or pull, is normal with immersion blenders. To minimize, leave some space between the blending head and the bottom of the vessel while blending.

• To reduce splattering, the vessel should be no more than half full when blending liquids or purees. Tip the blade away from you at an angle while submerging into the food then gradually increase speeds.

Let’s Start Blending!

1. After assembling, add the ingredients to a mixing bowl, sauce pan, pot, or the included blending container.

2. Place into the food without going beyond the top of the thin arm of the attachment before turning on. Note: Always start and stop with the blending head submerged.

3. Click the safety lock button. For continuous blending, keep the power button pressed. To pulse, press and release as many times as needed to get the texture you want.

4. Use a gentle lowering and raising motion to work through the ingredients without forcing.

5. Foods and liquids blend quickly, so keep a close watch.

3 Recipes to Get Started

Blueberry Balsamic Vinaigrette

Makes 1 cup (250 mL)

ACCESSORY: Blending container

Juicy, sweet blueberries transform this dressing into a colorful burst of fresh flavors that tastes as good as it looks!

½ cup (125 mL) fresh blueberries

¼ cup (60 mL) balsamic vinegar

1 tbsp (15 mL) water

1 tbsp (15 mL) honey

1 tsp (5 mL) Dijon mustard

¼ tsp (1 mL) salt

¾ cup (175 mL) extra-virgin olive oil

1. Add all the ingredients except the oil to the blending container; blend on low until smooth, about 1 minute.

2. Add the oil and blend on low, gradually increasing to medium while slowly pulling the blender to the top until all the oil is incorporated, about 1 minute. Store refrigerated up to one week.

Easy Homemade Mayonnaise Makes 1¼ cups (300 mL)

ACCESSORY: Blending container

Why make your own? In about two minutes, you’ll have creamy, real-deal, better-than-any-store-bought mayonnaise. So, why not!

1 whole raw egg* or ¼ cup (60 mL) aquafaba (the liquid drained from a can of chickpeas)

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) Dijon mustard

¼ tsp (1 mL) salt

1 cup (250 mL) vegetable oil (or any neutral oil)

1. Place all the ingredients, in the order listed, into the blending container; let the oil float to the top. Blend on low, keeping the blender stationary until mayonnaise begins to form, about 30 seconds.

2. Slowly pull the blender up and side to side until the oil is emulsified and the mayonnaise is thick and smooth, about 30 seconds. Store refrigerated up to one week.

* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella, you can use ¼ cup (60 mL) of pasteurized whole eggs, pasteurized egg alternatives, or aquafaba (from regular or low-sodium chickpeas).

Chipotle Marinade Makes 1¾ cups (425 mL) ACCESSORY: Blending container

Get ready to slather this smoky marinade loaded with Southwestern flavors onto whatever you’re grilling fish, shrimp, chicken, pork, steak, vegetables, or really anything!

1 can (7.5 oz./212 g) chipotle peppers in adobo

¼ cup (60 mL) red wine vinegar

2 tbsp (30 mL) honey

3 garlic cloves, peeled

1 tsp (5 mL) dried oregano

½ tsp (2 mL) salt

½ cup (125 mL) vegetable oil (or any neutral oil)

1. Add all the ingredients except the oil to the blending container; blend on low until smooth, about 1 minute.

2. Add the oil and blend on medium, gradually increasing to high while slowly pulling the blender to the top until all the oil is incorporated, about 1 minute. Store refrigerated up to one week.