Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in
a blender on low speed until cashews are broken up.
Add in rest of ingredients and mix in
blender on low speed until well blended.
Remove cap from hole in lid, cover opening with a kitchen towel, and start
blender on lowest speed to prevent hot liquid from splashing out the top like a geyser.
Not exact matches
With the
blender running
on low speed, drizzle in the olive oil and blend until it just becomes emulsified, this will take under a minute.
Add the bananas to a food processor or high -
speed blender and blend
on low, scraping down the sides until bananas transform into soft serve.
Add pineapple chunks and almond milk to a high -
speed blender or food processor and blend
on low, scraping down the sides every now and then until thick and smooth mixture forms.
Add frozen bananas to a high -
speed blender or food processor; blend
on low and shove bananas into blade until smooth and whipped consistency forms.
After the time is up, turn your
blender on a
low setting and start blending, blend until smooth (you can up the
speed a little but a
low speed works just fine).
Add thawed berries and milk of choice to a
blender and blend
on low, gradually increasing
speed until combined and smooth.
In a high
speed blender or food processor, blend frozen bananas
on low making sure to push them into the blades every now and then until completely mixed.
Add the corn, hot water, and salt to a food processor or
blender and blend
on low, then increase the
speed up to high until the corn becomes very smooth.
If your
blender doesn't have a grind function blend
on a
low speed.
Simply toss the ingredients in the
blender, blend
on low speed until everything combines, increase the
speed until the hummus is smooth, and ta - da!
For almonds, pulsate
on low to medium in high
speed blender for chopping, adding a dash or two of salt.
Add the gelatin in water to the
blender and then add remaining boiled water slowly and the remainder of the ingredients making sure that the
blender is
on a
low speed
Add the canned tomato, lemon juice, sugar, salt, cumin, cayenne, and garlic powder to a
blender **** and blend
on low speed just until spices are mixed in.
Transfer to
blender, add chipotle chile, and blend
on low speed until Sauce is smooth.
Blend briefly, then stream in 8 ounces of hot butter while the
blender is running
on low speed.
Next, pour the two oils together into a liquid measuring cup with a spout and with the
blender running
on a
low speed, start adding the oils into the
blender in drops.
In the container of a
blender, place milk, pumpkin purée, sugar, melted ghee, vanilla bean seeds, and eggs; blend
on low speed until combined and smooth.
/ Pour half the hot soup over the herbs / Place lid
on the
blender, holding lid with a towel, blend at
low then high
speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.
Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a
blender and blend
on low speed about 5 seconds to mix thoroughly, then increase the
speed to high and blend until the batter is light and foamy, about 30 seconds.
Blend until very smooth, starting
on low and gradually increasing to high, about 2 or 3 minutes in a high -
speed blender and longer if needed.
Blend everything except the salsa
on low speed in the
blender.
Mix in the orange zest
on the
lowest blender speed setting or by hand with a spoon.
Place egg in
blender and blend
on a medium
speed Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds Very slowly drizzle in olive oil through the top of the
blender and blend until smooth
on the
lowest speed The mayo can be stored in a glass jar in the refrigerator for up to 14 days
Place egg yolks, lemon juice, water and pepper in a
blender Blend
on high
speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending
on the
lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water
Purée
on low in the
blender, gradually increasing the
speed.
Quickly pour the juice and gelatin mixture into the
blender with the fruit and yogurt and blend
on LOW speed until just combined.
And to share how I do it, I used to soak them up ahead of time, but became lazy, so I just put a glass of water in the bottom of the
blender with a tablespoon of chia and run it
on the
lowest speed to stir.
Blend until smooth, then blend
on low speed while pouring oil into the
blender in a fine stream as the mixture emulsifies and thickens.
With the
blender covered and running
on med -
low speed, add in the fruits, then seeds and powders, followed by the tahini.
Or, transfer the soup to a high powered
blender and blend
on a
low speed until it becomes thick and creamy.
Instead I make my own dressing with about 1/2 cups of walnuts, enough water to cover the walnuts, a squeezed lemon, a raw garlic clove and a bit of
low salt soy or tamari sauce, mixed in a high
speed blender till smooth and it's delicious
on salads and vegetables.
Next, pour the two oils together into a liquid measuring cup with a spout and with the
blender running
on a
low speed, start adding the oils into the
blender in drops.
With the processor or
blender running
on low speed, start adding your oils very slowly.