I have so much better luck with the stick blender for mayo and hollandaise that I actively avoid the standing blender for fat-based sauces. Ultimately, if you're not going to bake much and you're not going to make beverages a lot with it, I say ditch both the mixer and the blender and get a decent stick blender instead.
A large straight-sided sautee does double duty as a skillet.
Interesting how neither of us think the food processor is a vital purchase. Especially because I use mine all the time, but, yeah, not in my "MVK".
PS to everyone else: if you don't make mayo, you should try; it's extremely easy and very very good. 1 egg yolk, salt, tbsp of tart liquid, maybe some dijon. Mix, then slowly pour 1 cup oil while running blender. Done. Got some sriracha? Mix in after you get the emulsion going. Amazing.
I use my food processor occasionally. Pie crusts, etc. But most stuff I'd rather do in a Vitamix.
I guess maybe I love my blender so much because I love soups and sorbets. And quiche. I use it probably at least twice weekly. And going through that cook book, there are a lot of things that call for it.
A large straight-sided sautee does double duty as a skillet.
Interesting how neither of us think the food processor is a vital purchase. Especially because I use mine all the time, but, yeah, not in my "MVK".
PS to everyone else: if you don't make mayo, you should try; it's extremely easy and very very good. 1 egg yolk, salt, tbsp of tart liquid, maybe some dijon. Mix, then slowly pour 1 cup oil while running blender. Done. Got some sriracha? Mix in after you get the emulsion going. Amazing.