Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.
Creating a perfectly emulsified salad dressing by slowly whisking the oil into the vinegar isn’t difficult, but it is tedious. Here’s a way to shortcut the process: Use your immersion blender and a tall narrow container; these allow you to add all the oil at once and still create a stable emulsification. Thanks to the tight confines of the container, as you pull up the blender, the vortex created by the spinning blades will pull down the oil a little at a time, creating a creamy emulsification in seconds. This method works equally well for emulsifying mayonnaise.