I picked a $35 immersion blender over a full food processor for a small batch of romesco sauce.

Jenny Gonzalez · 2026-03-25T13:35:05.962233+00:00

The blender gave me more control over the texture, and I didn't have to clean a bunch of extra parts, so what's your go-to tool for sauces that need a bit of chunk left in them?

betty_park625mo ago

Oh, give me a potato masher every time. I use it for everything from chunky pasta sauces to smashing up avocados for guac. You get way more feel for the texture than a blender or food processor, and you can stop the second it looks right without pulsing and checking five times. Plus it doubles as a weapon if someone comes for your romesco.

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scott.charlie6mo ago

Funny how often the simpler tool does the job better, like choosing a sharp knife over a fancy gadget for most kitchen tasks.

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jamie_clark6mo ago

Ever try a mortar and pestle for that rustic texture?

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