I really think everyone should be using an immersion blender more. It’s sturdy and substantial and the motor is great. “It’s so easy to use, and so easy to clean. “Plus, I love the way it feels in my hand.” Posie Brien, recipe developer and writer of the food site 600 Acres, has had hers for even longer - over a decade. “For me, it’s just really brought a lot of utility when making soups and sauces,” he says. Matt Rodbard, food writer, editor, and cookbook author, has had his for over five years. It’s made of silicone and designed so that you can get your fingers fully around the neck while still operating the buttons. I also found the handle to be very comfortable. Too fast and the mixture would become undesirably thick as you slowly stream in olive oil. It also gives nice control for immersions like aïoli. That variance comes in handy when blending liquids you don’t want to splatter everywhere, such as hot soup and heavy cream you start low and gradually move up. It’s powerful but allows for subtle changes between 15 speeds (the most of any on this list). When I tested the machine myself, it became clear why. The majority of the experts I spoke to named the Breville Control Grip their favorite immersion blender. Speeds: 15 speeds | Extras: Whisk, chopping bowl with blades, storage jar with lid The immersion blender? “It’s all about convenience,” she says.
It’s much easier to clean.” No matter which model you’re drawn to - likely from one of the few brands that seem to dominate the market - Cristensen’s points ring true. “It stores in a drawer where you can pull it right out. “I use mine way more than my full-size blender and food processor,” Simply Recipes associate general manager Emma Christensen told me. In fact, in talking to 13 expert cooks for this story, I learned that it’s pretty common to own both a blender and an immersion blender - but that the ease of the latter is preferable whenever it can be employed. And while I still do keep a large machine around for big-batch drinks or crushing nuts into butter (which takes a lot of force), the handheld blenders I’ve tested work totally great for emulsifying soups, marinades, dressings, aiolis, and making smaller smoothies. While many people think storing a blender in their kitchen is worth the space it takes up, I’ve found the smaller and overall less expensive immersion blender can handle a lot of the same cooking tasks with less fuss.
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