Blenderize

To blenderize is to process food in a blender until it reaches a smooth purée or liquid consistency. The term is commonly used in professional kitchens for soups, sauces, coulis, dressings and other preparations where a uniform texture is required.

Common culinary uses

• Puréeing cooked vegetables for soups and veloutés.
• Making fruit or vegetable coulis.
• Emulsifying vinaigrettes and sauces.
• Blending cooked ingredients into smooth fillings or bases.
• Processing ingredients for texture-modified diets when required.

Blender versus food processor

A high-speed blender is designed to create smooth liquids and purées, while a food processor is generally better for chopping, slicing, grating and processing thicker mixtures. An immersion blender is useful for puréeing directly in a suitable pot, although it may not produce the same degree of refinement as a high-speed blender.

Safe handling of hot liquids

Hot liquids can create steam pressure inside a closed blender jar. Follow the manufacturer’s instructions: use a blender rated for hot liquids, remove or open the vented centre cap when required, cover the opening with a folded towel if specified, and blend in small batches. Never seal a hot liquid in a non-vented container or exceed the appliance’s fill limit.

Chef’s tip: Start at low speed and increase gradually. Strain the purée when a finer texture is required, and clean the blender promptly after use.

Key distinction: Blenderizing means blending to a smooth consistency; it does not necessarily mean the mixture has been strained or completely free of fibres and particles.