1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

The blog of

The right way to use a blender

Grade this page:

Last modified on: May 31th 2017

The right way to use a blender

You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender, you'll have a smooth, creamy soup.

At this point, we really ought to distinguish between the 2 different types of blender: "stick" and "classic".

Stick blenders (the sort professional cooks sometimes call a "giraffe") are hand-held and are designed to be plunged directly into the bowl or pan when making soup, compotes, etc. They are usually simple machines and relatively cheap. They look like this:

stick blender

The other type are a little more complicated and designed to stand on a worktop. The main difference is that the food is put into the blender's own bowl or goblet (glass or plastic). Then you need to put the lid on before switching the machine on. They look something like this:


Stick blenders are fairly self-explanatory. For the second type, there's one trick it's important to know.

When blending, there is often a mix of different textures – a liquid ingredient being mixed with a more solid one – even if the end result is more or less a liquid. When making homemade pesto, for example (which, it's worth saying in passing, is far superior to what you find in the shops), you will be blending liquid olive oil and lemon juice with solid pine nuts and basil leaves.

And this is where knowing the trick comes in: you should always put the liquid into the goblet first and only then add the solid ingredients. If you do it the other way round, your ingredients may well not mix together properly, with the liquid staying on top of the blended solids. You will be obliged to stop the blender several times to poke at it and stir with a spoon, or – even worse – you might be tempted to try and intervene with the blender still running, which is highly dangerous.

To see this in practice, here's a photo taken while making a flognarde (a sort of egg custard from France's Limousin region). One stage of the recipe involves blending the eggs with a mixture of flour and sugar:


You can see how the eggs (liquid) go in first, with the flour and sugar added on top. This ensures rapid and even mixing, as you can see here:


This goes for all blenders, even the most sophisticated ones that heat and cook, such as Thermomix.

To sum up: when blending different foods, always put the liquid ingredients into the blender goblet first, before adding the solid ones.

Back to top of page

Lasts posts

  • The 3 essential knives
    The 3 essential knives

    You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This ...

  • Using stretch food film effectively
    Using stretch food film effectively

    Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you ...

  • The mock CAP baker's certificate exam
    The mock CAP baker's certificate exam

    The next instalment in my life as an apprentice baker at the French INBP professional school. I’m ...

  • Rosemary in recipes
    Rosemary in recipes

    Rosemary, as I’m sure you know, is a culinary herb: It is one of the famous French "herbes de ...

  • The Holy Grail of French bakers
    The Holy Grail of French bakers

    While browsing through the recipes on this site, you may have noticed that while I adore cooking ...

  • Is it really necessary to cream egg yolks?
    Is it really necessary to cream egg yolks?

    Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the ...

  • Egg yolks and caster sugar
    Egg yolks and caster sugar

    We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to ...

  • The golden-brown finish on puff pastry
    The golden-brown finish on puff pastry

    Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown ...

  • Other articles

  • See all posts
  • Random post
  • RSS feed

Other pages you may also like

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page