Immersion blender

An immersion blender is a handheld blender shaped like a wand, with a small guarded blade at the bottom. Instead of pouring food into a blender jar, you put the blender into the pot, bowl or jar. It is the easiest way to puree a soup right on the stove, and it makes quick work of sauces, smoothies and mayonnaise. In the UK it is usually called a stick blender or hand blender.

How to use it

1. Take the pot off the heat. Use a deep pot or a tall, narrow container so food cannot splash out.
2. Put the blade head fully under the surface before you switch it on.
3. Start on low, then move it slowly around and up and down. Tilt the pot slightly if the food is shallow.
4. Switch it off before lifting it out of the food.

For fast mayonnaise, put the egg, lemon juice, salt and oil in a jar that is just wider than the blender head. Hold the blender at the bottom and run it, then lift slowly as the emulsion forms.

How to store it

Unplug it before cleaning or touching the blade. Rinse the head right away, then run it for a few seconds in a tall container of hot soapy water and rinse again. Do not put the motor body in water. Check the manual before putting the blending shaft in the dishwasher.

Common mistakes

• Lifting the head above the surface while it runs. Hot soup sprays everywhere.
• Using it on a nonstick saucepan with a metal head. It can scratch the coating. Use a plastic-headed model or blend in another pot.
• Pureeing starchy potatoes. Blending makes mashed potatoes gluey. Use a ricer for those.
• Trying to grind hard spices or ice in a small model. That can damage the blade or motor.
• Running it for many minutes at a time. Many have a short duty cycle. Rest it if it gets hot.

In recipes

"Blend until smooth with a stick blender" means pureeing in the pot. A recipe that says "or transfer to a blender" lets you choose. With a countertop blender, let hot soup cool a little and fill only halfway, with the lid vent open.