It’s easy to ask yourself, “do I really need another appliance?” It’s a fair question, especially when kitchen space is tight, and all too often so is money. But what if I told you there was a tool that would save money, time, and space. Not to mention it is a prime multitasker with the ability to be employed in many ways. What is this magical tool you may ask? Why it’s the immersion blender!

A long stick with a blade on the end, the immersion blender can do everything a regular blender can do. Why choose this option instead of or in addition to a classic blender? For one, immersion blenders tend to be cheaper. Sure, there are higher-end options that cost a pretty penny but there are plenty of wonderful models out there for just $20-30. Just look for a brand you recognize and positive reviews. Extra accessories, like a whisk, are always a bonus.

In terms of space, traditional blenders have so many parts: a bulky base, a sharp and exposed blade, and a large pitcher. The immersion blender is small and sleek, generally having only two parts, the base with the motor and the stick with the blade. This makes cleaning easy. Plus, the blade is less exposed, making it much safer to handle.

With an immersion blender, no longer must you bring the food to the blender. Instead, you can bring the blender to the food. Take our Gazpacho, the perfect summer soup, as an example. Once all the vegetables are cooked, instead of dangerously moving the hot soup to a blender, stick the immersion blender right in the pot. You will save time, space, and have fewer dishes to wash. You just took what was a multi-dish meal and turned it into a one pot wonder.

Sick of whisking salad dressing? Prefer homemade mayonnaise instead of that jarred stuff? Want to up your game like the pros with an aioli? Look no further than the immersion blender, the perfect tool for emulsifying. Add your ingredients to a vessel that’s just a little wider than the blender’s head (we recommend quart containers). Stick the immersion blender all the way to the bottom and turn it on. In about 30 seconds you’ll have a well-blended dressing or a fluffy, fresh mayo. What about a fresh tomato sauce or pesto? Leave the food processor, take the immersion blender.

This is all well and good but what else can it do? Many immersion blenders come with extra attachments, like a whisk. From making homemade whipped cream to beating egg whites for meringue, the whisk attachment will save you time and energy. It is easier to clean then a stand mixer and takes up less space than a hand mixer. The immersion blender also makes buttercream, like our Coconut Cream Frosting, a breeze.

Now that you see its possibilities, how do you use it? Here are a few helpful tips. First off, start on a slow speed and then crank it up to avoid an explosion. Also, always turn it on after it has been inserted fully into the food. Use a deep enough vessel, meaning that the food comes at least an inch above the blade. You should also ensure that it is just wider than the blade (with the exception of blending things in the pot they were cooked in). If the blade is placed all the way down, it should create a vortex when turned on. If not, move it slowly around the bottom until it does. When blending in a pot much bigger than the blender, slowly move it around to blend all the food.