Expert consulted: 
With an immersion blender in hand, you can emulsify creamy dressings and mayos, puree soups right in the pot, make your own silky-smooth sauces, and even turn frozen fruit and veggies into frothy smoothies. This compact handheld appliance, also known as a hand or stick blender, can do many of the same tasks as full-size and personal blenders, but it's easier to store, clean, and handle.
As a product tester in the Good Housekeeping Institute Kitchen & Cooking Lab, I’ve evaluated dozens of immersion blenders over the years alongside my expert colleagues. At home, I regularly use mine to make baby food and my favorite tomato soup.
Based on my personal experience and insights from the cooking pros in the Kitchen Lab and GH Test Kitchen, I've gathered the 10 best tips for home cooks to make the most of their trusty immersion blender.
Work on a flat, sturdy surface
Avoid a mess by only using your immersion blender on a stable surface. If you're pureeing soup directly in the pot, be sure the heat source is off, or better yet, move it off the stove altogether.
Mind the cord
Unless you're using a battery-powered hand blender, make sure that your cord is kept away from heat and out of reach of kids. Avoid using an extension cord with an immersion blender (the cord should be long enough that you don't need one).
Use the right shaped container
Immersion blenders work best in containers or bowls with high sides to contain splatters and keep the food moving smoothly.
If you're working with a small amount of food, such as a single batch of mayo or a smoothie for one, opt for a tall, narrow container. This concentrates the food, helping it move smoothly through the blender blades without extra effort on your part.
Of course, the container should be wide enough to fit the entire head of the blender. Our favorite immersion blenders come with compatible containers that are the perfect shape for small batches and even double as storage containers.
Consider your container's material
Unless specified by the manufacturer, avoid using a hand blender in nonstick-coated cookware, as the blades or blade guard can nick the surface. Instead, opt for stainless steel or glass vessels, or the container that came with your blender.
Layer ingredients strategically
When making smoothies or soups, place the hardest ingredients, such as frozen fruit and ice, on the bottom. Then layer on softer ingredients, such as leafy greens, fresh fruit, yogurt, and liquids.
This way, when you start blending from the top down, the easiest-to-blend items are closest to the blades. As the top ingredients are pureed into liquid, it helps the blender break down harder items below.
Submerge the blades fully
Immersion blenders work by, well, being immersed. The round guard surrounding the blades creates a vortex that draws food in and forces it out after it's pureed or chopped. This process works smoothly and quickly when the entire blade guard is submerged in enough liquid.
Start low
If your blender has multiple speeds, start blending on low power, then gradually increase the speed as your food breaks down. This will help save your kitchen from splatters.
Use the pulse feature
Many immersion blenders have a pulse button, which helps you control the texture of your dish. If you're chopping tomatoes for salsa or blending veggies into a soup, press Pulse to leave some chunks in the mix instead of making a smooth puree.
Don't forget the food processor attachment
If your immersion blender came with attachments, don't forget about them in the back of the cabinet. The food processor attachment is a great way to quickly chop nuts or make herby pesto. You can also chop vegetables such as onions, tomatoes, and cucumbers. The pulse feature will be your friend here, too, to achieve a consistent size and shape.
Whisk up eggs and more
If your blender includes a whisk attachment, it's a handy tool for blending soft, liquidy items like eggs and thin batters for pancakes, crepes, or waffles. You can also make fluffy whipped cream or airy meringue for desserts.
Our top-tested immersion blenders
Breville Control Grip Immersion Blender
KitchenAid Variable Speed Corded Hand Blender
KitchenAid Variable Speed Corded Hand Blender
Nicole (she/her) is the senior director of the Good Housekeeping Institute Kitchen & Cooking Lab. She oversees all content and testing related to kitchen products, food, and recipes. She has worked at GH since 2019, and is a trained cook, published recipe developer, and seasoned product tester with nearly 15 years of experience. She has worked in test kitchens for national magazines and kitchen appliances brands, where she also helped develop products for the home cook. She earned a degree in journalism from SUNY New Paltz, graduated with a Grand Diplome in Classic Culinary Arts from the French Culinary Institute, and studied culinary nutrition at the Natural Gourmet Institute (both now part of the Institute of Culinary Education in New York City.)
