The recipe says blend, what is the correct appliance to use? They may seem interchangeable but a food processor, blender and immersion blender each have unique functions. Yes, they do have some features that overlap, but here are the main uses for each of these appliances.

Blender: The first electric blender was introduced in 1922 by a Polish immigrant to America, Stephen J. Poplawski, who was working at a soda fountain. His invention made producing malts and ice cream sodas easier and faster, and within the next ten years the companies Waring and Hamilton Beach had also introduced their brands of blenders. An electric blender is generally used to puree, liquify or chop things like ice, ice cream, fruits and vegetables. Today there are high speed variations that can grind grains into flours and whose motors rotate at high enough speeds to actually heat liquids, creating hot soups. A blender is best used for making purees and other pourable concoctions.

Food Processor: One of the first commercial food processors was the Robot-Coupe in 1963, followed shortly by the Magimix brand made for home use. 

Food Processor Salsa Supreme

Makes 2-3 cups

Ingredients:

6 Roma tomatoes, cubed

6 tomatillos, husked and cubed -OR- 6 green tomatoes 

1 large white onion, cubed

1 or 2 jalapeno peppers, cubed

2 or 3 large cloves garlic

1 cup cilantro leaves

Juice of 1 lemon/lime

Salt & pepper to taste

Directions:

1. Place all ingredients in the bowl of the food processor, use the pulse feature to pulse until the texture you prefer is achieved.

2. Taste and adjust seasoning.

Additional/alternate ingredients: chopped mango, avocado, cucumbers, pineapple

Blender Berry Smoothie

Ingredients:

2 cups fresh or frozen berries of your choice

1 cup plain or vanilla yogurt

1 cup milk of choice

1 tablespoon honey or maple syrup (adjust to personal taste)

1 to 2 cups ice, depending on how slushy you prefer your smoothie

Directions:

1. Place the first four ingredients into the pitcher of a blender and puree until smooth.

2. Add the ice a cube at a time, blending on ‘crush setting’ until desired consistency is reached.

3. Pour into tall glasses and enjoy

Immersion Blender Roasted Garlic Aioli

Ingredients:

4 egg yolks, at room temperature (this is important and necessary)

1 bulb of garlic, roasted and peeled

2 tablespoons fresh lemon juice

1 cup avocado/grapeseed oil

1 cup extra-virgin olive oil

1 teaspoon kosher salt

Directions:

1. Add egg yolks, garlic, lemon juice and avocado oil to a tall glass measuring cup or Mason jar that has a wide enough mouth to accommodate the head of the immersion blender.

2. Place the head of the immersion blender on the bottom of the container; turn it on to its highest speed. 

3. When the liquids begin to emulsify, slowly lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated.

4. Add olive oil in a slow, steady stream, blending constantly until emulsified. 

5. Blend in salt and serve or refrigerate. 

6. Store refrigerated in a sealed container for up to 4 days.