44 minutes ago, Margaret Pilgrim said:Interesting. For me, a pan is much easier to clean than a blender. i have no problem making emulsified sauces using a coiled wire whisk.
Funny story. D-I-L dropped by with their new Italian au pair. The young woman told me how she loved to cook but was having trouble in the US finding the jarred bechemel sauce she used in Italy. Boggled, I told her how easy it was to make. She was dubious, so we made a batch in just a few minutes. She was ecstatic!
Yes, but you still have to clean the whisk.
And I wouldn't call bechamel an emulsified sauce. I make Hollandaise in a heavy Falk copper pan. With the blender you don't have to worry about a skin on the bechamel.
Edit: plus I expect the blender would be great for desserts such as cornstarch pudding.
