

Since the immersion blender is a tool with important but limited use, the one you own must be capable, intuitive to use, simple to clean and easy to tuck away between uses. Once you’ve used one, it’s hard to imagine making simple things like salad dressing, gravy, pesto, frosting and gorgeous bisques without one. The handheld motor-and-blade combo changed the game, making such restaurant-quality techniques accessible to all. Few home cooks would undertake the intense labor required to create a velvety velouté, beautiful beurre blanc or perfect persillade. They spent hours pressing food through fine mesh sieves, processing ingredients with hand-cranked food mills, mashing herbs to paste with mortars and pestles and hand-whipping emulsions with a whisk.

BREVILLE STICK BLENDER PROFESSIONAL
Whether you call it an immersion blender, a hand blender or a stick blender, before it was invented in the 1950s, professional chefs had to do much by hand.
