8 blender recipes that make this appliance earn its keep - The Washington Post

There’s one appliance I don’t have in my kitchen that I really, really wish I did: a blender. My food processor is certainly great and I use it often to make biscuits and nut butter and salsa, but when I stubbornly insisted I didn’t need a blender, I discounted the value it can have.

The list of recipes below are all the things I wish I had a blender for, which is to say, recipes for which having a blender is the key to success. You’ll see recipes ranging from sauces to smoothies to soups both cold and hot.

Blender Hollandaise Sauce, pictured above. Creamy sauces come to life in a blender, which can add air at high speeds to get you the thick, creamy, fluffy texture that can make or break a dish. And when I say break, I mean literally, as this sauce can break (come apart) without speedy whipping and a steady, slow drizzle of oil.

Oat Milk. I recently tried to make almond milk with my food processor. It didn’t work. You’ll want a blender for making alt-milks, like this creamy, dreamy oat milk.

Blender Dutch Babies. Whip up the simple batter with a blender, then pour into a preheated skillet for a beautiful breakfast with ease.

Cherry Clafoutis. Let’s talk about another blender batter: clafoutis! Whip this together in the blender, then pour over cherries in your skillet and bake. Yum! One more blender batter for your repertoire: Cacio e Pepe Popovers.

Fast Blender Tomato Soup With Cheese Crisps. You always, always need a simple, classic tomato soup recipe for when dinner is an afterthought. A short ingredient list means that this soup can happen anytime. You can either just make the soup or amp it up with cheese crisps for texture.

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