Commercial

COMMERCIAL
Global
Recipes
1. 91
TABLE OF CONTENTS
Blending 5 Muddling 26 Puréeing 52

Chocolate Coconut Agave Mojito 27 Akara Batter 53
Frozen Mocha 6
Infused Herbal Grune Sosse 54
Piña Colada 7 Citrus Syrup 28
Peach Purée 55
Turkish Yogurt Beverage 8 Jalapeño
Tequila Cocktail 29 Peanut Sauce 57
Patê a Crêpes 9
Soju Cocktail 30 Sesame Paste 58
Whole Soy Bean Milk 10
Chopping 31 Whole Juicing 59
Homogenizing 11
Baklava 32 Apple Beet Juice 60
Acai Bowl 12
Beef, Vegetable, and Dragon Fruit Drink 61
Banana Soy Ice 13 Manchego Empanada 35
Ginger Greens Juice 62
Blueberry Feijoada 38
Lavender Sorbet 14 Strawberry
Massaman Curry Paste 40 Watermelon Juice 63
Halo Halo 15
Smoky Chili Salsa 42 Whole
Limoncello Freeze 16 Pomegranate Juice 64
Grinding 43
Creaming 17 Heating 65
Chorizo 44
Buttercream Frosting 18 Lemon Curd 66
Kielbasa 46
Malva Pudding 19 Mulukhiya 67
Shawarma 48
Pan de Eloté 20 Spinach & Herb Soup 68
Mixed Nut Butter 50
Seafood Pancake Batter 22 Tom Yum Koong
Mochi Flour 51 (Hot and Sour Prawn Soup) 69
Semla 24
Vatapa 71
1. 291
TABLE OF CONTENTS
Emulsifying 73 Whipping 85
Chocolate Gelato 74 Citrus Butter 86
Harissa Aioli 75 Fine Herbs Butter 87
Hollandaise 76 Whipped Cream 88
Roasted Garlic Aioli 77 Taiwanese Coffee Drink 89
Zucchini and Tres Leches 90

Sesame Dressing 78
Infusing 79
Caipirnha 80
Infused Honey
Fruit Syrup 81
Lemongrass Syrup 82
Orange Honey
Infused Chai Tea 83
Sangria 84
1. 391
Explore what we can do together
From iconic beverage shops to independent fine dining restaurants,
culinary professionals around the world harness the power and durability of a Vitamix
machine in a hundred different ways. But we are united by a common passion: mastering
the art and science of food and drink to create unforgettable dining experiences.
Technique: Technique: Technique: Technique:

B LEN D I N G H O M OG EN IZI N G C R E AM I N G M U D D LI N G

C H O PPI N G GRINDING PU R ÉEI N G WH O LE J U I CI N G

H E ATI N G EM U L S I F YI N G I N FUS I N G WH I PPI N G
1. 491
COMMERCIAL
Blending
1. 591
United States
CHOCOLATE COCONUT
FROZEN MOCHA
Machine: The Quiet One
1 cup (240 ml) milk 2 Tablespoons (30 ml)

cream of coconut
¾ cup (180 ml) brewed double
strength coffee, chilled 1 Tablespoon shredded coconut
¼ cup (60 ml) chocolate syrup 2 cups (480 ml) ice cubes
1. Place all ingredients into the Vitamix container and secure lid.
2. Select factory program #3 and allow machine to

complete programmed setting.
BLENDING
1. 66
Puerto Rico
PIÑA COLADA
240 ml pineapple juice
158 g cream of coconut
80 ml white rum
650 g ice cubes
1. Place all ingredients into the Vitamix container

in the order listed and secure the lid.
2. Select factory program #18 (14 second blend)

and allow machine to complete the programmed setting.
BLENDING
1. 791
Turkey
TURKISH YOGURT BEVERAGE

Machine: Vita-Prep 3
535 g plain whole milk yogurt 3-4 pieces mint
200 ml whole milk 120 ml sparkling water
¼ teaspoon salt 200 g ice
30 ml honey

in the order listed and secure lid.
2. Select program 29 (10 second blend time)

and allow machine to complete programmed setting.
BLENDING
1. 891
France
PATÊ A CRÊPES
Blender: Vitamix XL
1.15 L cold water 950 g multi-purpose flour
1.25 L cold milk 25 g salt
200 g unsalted butter, melted 150 ml vegetable oil,

plus extra for cooking
20 large eggs
1. Place water, milk, butter, eggs, flour, salt and 150 ml vegetable oil
into the Vitamix container in the order listed and secure the lid.
2. Select Variable 1.
3. Start blender and slowly increase to its highest speed.
4. Blend for 45 seconds. Stop machine and remove lid. Scrape down
the sides of the container with a spatula. Secure the lid and blend
for 15 seconds.
5. Heat an 18-cm nonstick skillet over high heat.

Add 10 ml vegetable oil and heat.
6. Pour 25 ml of crepe batter into the skillet and swirl to

cover the bottom of the pan.
7. Cook until set and remove from pan. Repeat with

remaining batter. Serve with your favorite fillings.
BLENDING
1. 991
Japan
WHOLE SOY BEAN MILK

Blender: The Quiet One
150 g soy beans, cooked and cooled
1000 ml water
15 g granulated sugar
1. Place all ingredients into the Vitamix container in the

order listed and secure lid.
2. Select factory program #32 (45 second blend) and

allow blender to complete programmed setting.
BLENDING
1. 1091
COMMERCIAL
Homogenizing
1. 1191
Brazil
ACAI BOWL
60 ml apple juice 165 g frozen banana
200 g frozen blueberries Shredded coconut, to garnish
100 g Acai pack, frozen Sliced banana, to garnish
60 g kale Guarana syrup, to garnish
1. Place ingredients into the Vitamix container

in the order listed. Secure the lid.
2. Select Variable1.
3. Switch Machine to start and slowly

increase speed to 10, then High.
4. Blend for 45 seconds.
5. Garnish as desired.
HOMOGENIZING
1. 1291
Saudi Arabia
BANANA SOY ICE

300 ml soy milk 4 ripe bananas, frozen,

sliced 2 cm thick (300g)
Zest of 2 lemons
350 g ice cubes
70 ml honey
1 vanilla bean, cut in half
1. Place soy milk, lemon zest, honey, and vanilla bean

3. Switch machine to start and slowly increase speed to Variable 10, then High.
4. Blend for 30 seconds. Stop the blender and remove the lid.
5. Add the banana and ice to the Vitamix container and secure the lid.
7. Switch machine to start and slowly increase speed to Variable 10, then High.
8. Blend for 25-30 seconds, using the tamper to press ingredients

into the blades.
HOMOGENIZING
1. 1391
United States
BLUEBERRY LAVENDER SORBET

½ cup (120 ml) hot water blueberries, thawed

for 20 minutes
2 teaspoons fresh lavender
½ cup (120 ml) ice cubes
½ teaspoon vanilla extract
1¼ cups (300 g) frozen
1. Combine lavender and hot water and allow lavender to steep

for 10 minutes. Strain. Reserve and cool.
2. Place cooled lavender water, vanilla, blueberries, and ice into

the Vitamix container in the order listed and secure lid.
4. Start machine and slowly increase to highest speed.
5. Blend for about 30 to 45 seconds, using the tamper to press

the ingredients into the blades. Mixture will form four distinct
quadrants in the container when it is ready to serve. Do not
over mix or melting will occur.
HOMOGENIZING
1. 1491
Philippines
HALO HALO
Blender: Vita-Prep 3
225 ml evaporated milk For garnish: 20 g each:

75 ml cream of coconut macapuno
475 g diced ube potato, jackfruit
cooked and frozen
kidney beans
garbanzo beans
sliced plantain
corn kernels, fresh or canned
1. Place evaporated milk, cream of coconut, and frozen potato

into the Vitamix container in the order listed and secure lid.
4. Blend for 20 to 30 seconds, using the tamper to press

the ingredients into the blades.
5. Serve with selected garnish ingredients.
HOMOGENIZING
1. 1591
Italy
LIMONCELLO FREEZE
250 ml Limoncello Zest of ½ lemon
5 g fresh ginger, peeled Zest of ½ lime
2 fresh mint leaves 60 g superfine sugar
½ lemon, peeled 325 g ice cubes
½ lime, peeled

order listed and secure the lid.
2. Select factory program #7 (20 second blend) and allow

blender to complete the programmed setting.
HOMOGENIZING
1. 1691
COMMERCIAL
Creaming
1. 1791
South Korea
United States
SEAFOOD PANCAKE
BUTTERCREAM BATTER
FROSTING
Blender:
Blender: Vitamix
Vitamix XL
XL
Batter:
1.4 15 ml sesame
kg unsifted powdered sugar oil vanilla extract
30 ml
5 large
340 eggs butter, room 15 g green 180
g unsalted onion, chopped
ml milk, plus
temperature, cut into large pats additional if needed
2.5 L water 10 g shitake mushroom, cut
240 ml vegetable oil 20 g snow crab

1. Place powdered sugar, butter, and vanilla into the Vitamix container
1150
in thegorder
flour listed and secure20
theglid.
calamari
250 g Variable
2. Select sweet rice flour blender and slowly increase speed to Variable 8.
1. Start
Blend for 15pancake
Cook each seconds,with:
using the tamper to press the ingredients into
the blades.
1. Place eggs, water, and oil into the Vitamix container
3. Reduce speed
in the order to Variable
listed 5. Remove
and secure lid. lid plug and drizzle milk
through the lid plug opening in a thin, steady stream while the
2. blender
Select Variable
is running.
1.
4.
3. Slowly
Start blender
increase
and
speed
slowly
to Variable
increase 10
to and
its highest
use thespeed.
tamper just until
mixture begins to flow. Stop blender and scrape down sides of the
container with a spatula.
5. Secure the lid. Select Variable 1. Start blender and slowly increase to its
highest speed. Continue processing for about 45 seconds, until a smooth
frosting consistency is reached.
Continued on next page CREAMING

1. 1891
South Africa
MALVA PUDDING
2 eggs 180 g sugar
75 ml milk 1 teaspoon baking soda
1 teaspoon white vinegar ½ teaspoon salt
15 g butter 150 g all-purpose flour
20 g apricot jam
1. Preheat oven to 185 °C and spray a 18x18x4 ½ cm

baking dish with non-stick spray.
2. Place all ingredients into the Vitamix container as listed and secure lid.
4. Switch machine to start and slowly increase to Variable 10, then high.
5. Blend for 35-40 seconds.
6. Pour into prepared pan and place in the preheated oven for
25-30 minutes or until golden brown and cooked through.
Serve with sweet cream sauce.
CREAMING
1. 1991
South Korea
Columbia
SEAFOOD
PAN PANCAKE BATTER
DE ELOTÉ
Blender:
Blender: Vitamix XL3
Vita-Prep
Batter:
750 ml milk 15 ml sesame
175 g oil
whole wheat flour
5 large
300 eggscorn,
g fresh 15 g green
175onion,
g cornchopped
flour
cut from the cob
2.5 L water 10 g shitake mushroom,
1 Tablespoon cut powder
baking
6 eggs
240 ml vegetable oil 20 g snow crabsalt
Pinch
115 g white sugar
1150 g flour 20 g calamari
115 g butter, softened
250 g sweet rice flour
Cook each pancake with:

1. Preheat oven to 175°C.
2. In
in athe
large bowl,
order mixand
listed flours andlid.
secure baking powder and set aside.
3.
2. Place
Selectmilk
Variable
and corn
1. into the Vitamix container and secure lid.
4.
3. Select
Start blender
Variableand
1. slowly increase to its highest speed.
5. Switch machine to start and slowly increase to Variable 6.
6. Blend for 15-20 seconds. Add to the bowl with flours and set aside.

1. 2091
South Korea
Columbia
SEAFOOD
PAN PANCAKE BATTER
DE ELOTÉ
Blender:
Blender: Vitamix XL3
Vita-Prep
Batter: 15 ml sesame oil

7. Place eggs,
5 large eggssugar and softened butter
15 g greeninto the Vitamix
onion, chopped
container and secure lid.
2.5 L water 10 g shitake mushroom, cut
240 ml vegetable oil 20 g snow crab
1150 g flour 20 g calamari
10. Blend
250 g for 20 seconds,
sweet rice flourusing the tamper if needed to push ingredients
down into the blades.
Cook each pancake with:
11. Pour the blended egg mixture into the bowl with the mixed flours and
1. corn
Placeblend
eggs,and mixand
water, by hand to the
oil into incorporate.
Vitamix container
in thethe
12. Pour order listed
batter intoand secure lid.
a greased 34 by 23 cm baking pan.
13. Bake in the preheated oven for 45 minutes to 1 hour or
3. until
Startthe mixture
blender andisslowly
set in the center.
increase to its highest speed.

1. 2191
South Korea
SEAFOOD PANCAKE BATTER

Blender: Vitamix XL
Batter: Cook each pancake with:
5 large eggs 15 ml sesame oil
2.5 L water 15 g green onion, chopped
240 ml vegetable oil 10 g shitake mushroom, cut
1150 g flour 20 g snow crab
250 g sweet rice flour 20 g calamari


1. 2291
South Korea
SEAFOOD PANCAKE BATTER

Blender: Vitamix XL
1. Blend for 15 to 20 seconds.
2. Stop blender, remove lid, and add flours to the Vitamix

container. Secure lid.
6. Stop blender and scrape down the sides of the container.
7. Secure lid and blend for an additional 15 seconds.
8. To order, heat sesame oil in a 16cm non-stick sauté pan over

medium-high heat. Add green onion, mushroom, crab, and
calamari. Cook for 4 to 6 minutes. Add 240 ml pancake batter
and cook until golden-brown. Flip and repeat on opposite
side until golden-brown.
CREAMING
1. 2391
Italy
SEMLA
Semlor Buns 1 large egg

75 g butter Filling
300 ml milk 120 ml milk
10 g “instant” fast- 200 g almond paste
acting dried yeast
2 g salt For Garnish

55 g granulated sugar 240 ml whipped cream
2 g freshly ground Powder sugar
or cracked cardamom
500 g all-purpose flour;

divided use
1. Preheat oven to 215°C. Line a sheet tray with parchment paper

and set aside.
2. In a medium saucepan over medium heat, add butter and milk and
heat to 40°C. Remove from heat and stir in yeast. Set aside.

1. 2491
Italy
SEMLA
3. Combine salt, sugar, cardamom, and most of the flour (reserving a small amount
for kneading in a later step) in a large bowl. Stir to combine.
4. Make a well in the center of the flour mixture and add the milk mixture and egg.
Knead the dough for 5 minutes. Cover the dough with a dry cloth and leave in a
warm area to rise for 30 minutes.
5. Press down dough and continue kneading briefly, adding as little flour as
possible. Portion into desired bun sizes, shape and place onto prepared sheet
tray. Cover with a towel and let rise again for 30 minutes.
6. Bake buns for 10 to 20 minutes, until cooked through and nicely browned.
Let cool.
7. To make the filling, place milk and almond paste into the Vitamix container
in the order listed and secure the lid. Start blender and slowly increase to its
highest speed.
8. Blend for 25 to 30 seconds, or until desired consistency is reached. Set aside.
9. Assemble by slicing the top off of each bun. Hollow the buns out and fill with
60 ml almond paste filling. Top with whipped cream and place the sliced top
gently back on top. Dust with powder sugar.
CREAMING
1. 2591
COMMERCIAL
Muddling
1. 2691
Puerto Rico
AGAVE MOJITO
4 ounces (120 ml) light rum 12 ounces (360 ml) club soda,
divided use
1 lime, peeled and halved
2 cups (480 ml) ice cubes,
16 fresh mint leaves divided use
4 Tablespoons (60 ml) agave nectar
4 Tablespoons (60 ml) water
1. Place rum, lime, mint, agave, and water into the Vitamix
container in the order listed and secure lid.

3. Divide ice cubes between two glasses. Pour half of the “muddled”
mixture into each glass over the ice. Add 2½ to 3 ounces club
soda to each glass. Stir and serve.
MUDDLING
1. 2791
Israel
INFUSED HERBAL
CITRUS SYRUP
360 ml water 10 g orange zest
165 g granulated sugar 1 Tablespoon freshly

grated orange peel
10 g fresh mint leaves
10 g fresh cilantro
1. Bring water and sugar to a simmer and stir until sugar

is completely dissolved.
2. Add herbs and orange peel to syrup. Remove from heat and allow to
steep 30 minutes.
3. Transfer mixture to the Vitamix Advance container and secure lid.
4. Pulse 3 times.
5. Store in a sealed glass container.
MUDDLING
1. 2891
France
JALAPEÑO TEQUILA COCKTAIL

Jalapeño Syrup Cocktail
125 ml water 120 ml tequila
100 g granulated sugar 60 ml jalapeño syrup
1 jalapeño, seeded 1 lime, peeled
25 g fresh basil leaves, blanched 280 g ice cubes
20 g fresh coriander leaves
1. To make the syrup, place water, sugar, jalapeño, basil, and

coriander into the Vitamix container and secure the lid.
2. Select factory program #9 (35 second blend) and allow blender

to complete programmed setting. Transfer syrup to a storage
container and wash Vitamix container.
3. To finish the cocktail, place tequila, syrup, lime, and ice into the
Vitamix container and secure the lid.
4. Select factory program #14 (13 second blend) and allow blender
to complete programmed setting.
MUDDLING
1. 2991
South Korea
SOJU COCKTAIL
300 ml soju Zest of 1 lime

45 ml lemon juice Club soda or tonic water
45 ml agave
250 g fresh pineapple, peeled
6 – 8 mint leaves
1. Place soju, lemon juice, agave, pineapple, mint, and zest


blender to complete programmed setting.
3. Pour mixture into a glass filled with ice and top with a
splash of club soda or tonic water.
MUDDLING
1. 3091
COMMERCIAL
Chopping
1. 3191
Turkey
BAKLAVA
Syrup: Filling:
240 ml honey 500 g mixed almonds,

pistachios, and walnuts
360 ml water
40 g sugar
40 ml corn syrup
2 teaspoons cinnamon, ground
Juice of 1 lemon
¼ teaspoon clove, ground
400 g sugar
450 g (24 sheets) phyllo dough
6 whole cloves
240 ml melted butter
2 cinnamon stick
Continued on next page CHOPPING

1. 3291
Turkey
BAKLAVA
1. Place honey, water, corn syrup, and lemon juice into the Vitamix
2. Select Variable 1. Switch machine to start and slowly increase to

Variable 10, the high. Blend for 6 minutes. Remove to a bowl and add
cloves and cinnamon sticks. Let cool to room temperature.
3. Preheat oven to 175°C.
4. Place ½ the amount of mixed nuts into the Vitamix container. Secure
the lid and remove the lid plug, insert the tamper. Select Variable 4.
5. Switch machine to start and use the tamper to press the nuts into
the blades. Blend just long enough to get your desired consistency.
(5-10 seconds). Remove to a bowl and repeat the process with the
remaining nuts.
6. Combine the chopped nuts, sugar, and spiced and set aside.
7. Lightly brush butter on a 32cm by 23cm non-stick rectangular baking

dish. Place one layer of phyllo dough in the bottom of the pan and
lightly brush with butter. Repeat this process multiple times for
8 layers total on the bottom.

1. 3391
Turkey
BAKLAVA
8. Place 1/2 of the nut mixture on the 8th layer and spread evenly to all
corners. Place another sheet of phyllo on the top and lightly brush
with butter.
9. Repeat the process of placing a sheet of phyllo and lightly brushing

with butter for another 8 layers. Top with the other 1/2 of the nut
mixture. Place another sheet of phyllo on the top and lightly brush
with butter.
10. Repeat the process of placing a sheet of phyllo and lightly brushing
with butter for the final 8 layers. Gently score 4cm diagonal strips
across the top sheets to create diamond shapes.
11. Place in the preheated oven for 25-30 minutes or until golden brown
on top and sides.
12. While hot and just out of the oven, cut through the diagonal scores.
Pour ¾ of the syrup mixture over the top of the baklava and let rest
until completely cool, approximately 4 hours. Brush gently with the
remaining syrup if desired.
CHOPPING
1. 3491
Spain
BEEF, VEGETABLE, AND MANCHEGO EMPANADA
Filling Dough
450 g ground beef 335 g plain flour
3 medium carrots (100 g), 5 g salt
cut in 5-cm lengths
115 g unsalted butter,
½ white onion (100 g), quartered cut into 8 pats
Manchego cheese, 1 large egg
cut into 1-cm cubes
100 ml cold water
7 g smoked paprika
30 ml white vinegar
7 g chili powder
7 g salt and ground

black pepper, mixed
Eggwash, as needed

1. 3591
Spain
For the filling:
1. Select Variable 7 and secure the lid.
2. Start blender and remove lid plug. Drop carrot pieces one at a time
through the lid plug opening, followed by the onion quarters. If
needed, use the tamper to press the ingredients into the blades.
3. Process only until carrots and onions are uniformly chopped.

Do not over process or puréeing will occur.
4. Repeat the process with the Manchego cheese.
5. In a large non-stick skillet, heat olive oil and add carrots, onions,
ground beef, and spices.
6. Cook until ground beef is cooked through. Strain off the excess fat
and cool. Stir in the chopped Manchego cheese.
7. Fill the dough rounds with 5 to 10 grams of filling each. Brush around
the filling with egg wash and fold the dough over. Press with the
tines of a fork to remove any air pockets. Brush the outsides of the
dough with egg wash and place on prepared sheet tray.
8. Bake for 15 minutes.

1. 3691
Spain
For the dough:
1. Preheat oven to 175°C. Line a sheet tray with parchment paper and set aside.
2. Place flour, salt, and butter into the Vitamix container in the order listed
and secure lid. Select Variable 1.
3. Start blender and slowly increase speed to Variable 4. Blend for 10 seconds,
using the tamper to press the ingredients into the blades. Pour flour mix
into a bowl and set aside.
4. Place egg, water, and vinegar into the Vitamix container

6. Start blender and slowly increase speed to Variable 4.
7. Blend for 10 Seconds. Pour wet mixture over top of flour mixture and
stir to incorporate. Turn onto floured surface and knead for 3 to 4 minutes.
Wrap in plastic and place in the refrigerator for 1 hour.
8. Roll to ¼-cm thin by 12-cm round.
CHOPPING
1. 3791
Brazil
FEIJOADA
450 g dried black beans 225 g chorizo
60 ml olive oil 1 smoked ham hock
450 g pork shoulder, cut into chunks 3-4 bay leaves
2 onions (425 g), quartered Water
8 garlic cloves, peeled 411 g canned crushed tomatoes
450 g carne seca or corned beef Salt to taste
450 g smoked sausage
1. Select Variable 3 and remove lid plug. Start machine.
2. Add the onions through the lid plug opening and use the tamper to
press the ingredients into the blades. Blend for 10 seconds. Add the
garlic to the container and blend an additional 5 to 10 seconds until
finely chopped.
3. Pour boiling water over the black beans and let them sit while you
prepare the rest of the stew.

1. 3891
Brazil
FEIJOADA
4. Heat the olive oil in a large pot over medium-high heat and brown
the pork shoulder. When it has browned, remove the meat from the
pot, set aside and add the onions and garlic to the pot. Brown them,
stirring occasionally, scraping up any browned bits from the bottom
of the pot; sprinkle with salt.
5. Add back the pork shoulder, and the other meats and add enough
water to cover. Add the bay leaves, cover and bring to a simmer.
Cook gently for 1 hour.
6. Drain the black beans from their soaking liquid and add them to the
stew. Simmer gently, covered, until the beans are tender, about an
hour and a half.
7. Add the tomatoes, stir well and add salt, to taste. Simmer uncovered
until the meat begins to fall off the ham hock, about 2 to 3 hours.
8. Serve with white rice and hot sauce.
CHOPPING
1. 3991
India
MASSAMAN CURRY PASTE

Blender: Vitamix XL
20 g dried red chilies 125 g shallot
35 g roasted cardamom seeds 85 g lemongrass, trimmed
15 g coriander seeds 50 g fresh turmeric
5 cinnamon sticks 50 g tamarind paste
6 each kaffir lime leaves 150 g dry roasted peanuts
25 g cumin seeds 100 g garlic cloves, peeled
5 g star anise 75 g galangal
450 ml water
1. Place chilies, cardamom, coriander, cinnamon, lime leaves,

cumin, and star anise into the Vitamix 2.0L XL container in the

1. 4091
India
MASSAMAN CURRY PASTE

Blender: Vitamix XL
1. Blend for 1 minute, or until a fine powder is created.
2. To the ground seasonings, add water, shallot, lemongrass,

turmeric, tamarind paste, peanuts, garlic, and galangal to
5. Blend for 1 minute, using the tamper to press the ingredients

into the blades.
CHOPPING
1. 4191
Mexico
SMOKY CHILI SALSA

¼ cup (60 ml) red wine vinegar 2 ounces (55 g) onion wedge, peeled
¼ cup (60 ml) extra virgin olive oil 1 jalapeño, halved and seeded
2 teaspoons chipotles in adobo sauce ¼ cup (5 g) fresh cilantro leaves
7 ounces (200 g) ripe tomato,

quartered

3. Pulse 5 times. Stop machine and scrape down the sides

of the container with a spatula. Secure lid and Pulse 3 more times.
4. Season to taste with salt and pepper before serving with

tortilla chips or fresh vegetables.
CHOPPING
1. 4291
COMMERCIAL
Grinding
1. 4391
Mexico
CHORIZO
Blender: Vitamix XL
4.6 kg Boneless pork butt, 1 ½ teaspoon thyme

cut into 3-4cm squares, frozen
3 tablespoons granulated garlic
3 tablespoons cumin seed
1 tablespoon sea salt
1 tablespoon coriander seed
15 peppercorns
15 cloves
3 ancho chilies, dry, seeded,
6 bay leaves and stems removed
1 ½ teaspoon oregano 120 ml apple cider vinegar
1 cinnamon stick
1. Place cumin, coriander, cloves, bay leaves, oregano,

cinnamon stick, thyme, garlic, sea salt, peppercorns and
chilies into the Vitamix 2.0L container and secure the lid.
3. Start machine and slowly increase to highest setting.
Continued on next page GRINDING

1. 4491
Mexico
CHORIZO
Blender: Vitamix XL
4. Blend for 30 seconds. Set aside.
5. Place 1 kg of frozen pork butt into the 5.6L

container at a time. Secure the lid.
8. Blend for 30 seconds or until desired consistency is

reached. Place ground pork into a large stainless steel bowl.
9. Repeat the process for the remaining pork butt. Combine

with the spice blend, apple cider vinegar and mix to
incorporate evenly. Start machine and slowly increase to
highest setting.
GRINDING
1. 4591
Poland
KIELBASA
Blender: Vitamix XL
450 ml ice water 2 garlic cloves, peeled
15 g granulated sugar 4.6 kg boneless pork butt,

cut into 3- to 4-cm squares,
60 g salt frozen, divided
7 g ground black pepper
1 g dried marjoram
1. Place water, sugar, salt, pepper, marjoram, and garlic into

the 2.0 L XL container in the order listed and secure the lid.
4. Blend for 30 seconds. Transfer to a bowl and set aside.
5. Place 1 kg of frozen pork butt into the 5.6 L XL container

and secure lid.

1. 4691
Poland
KIELBASA
Blender: Vitamix XL
8. Blend for 30 seconds, or until desired consistency is reached.

Transfer ground pork to a large stainless steel bowl.
9. Repeat the process for the remaining pork butt. Add

seasoning mixture to the pork and mix to incorporate evenly.
10. Stuff in sausage casings and hang in refrigerator for

3 to 4 days to dry the casings.
GRINDING
1. 4791
Arabian Peninsula
SHAWARMA
4 teaspoons cloves 1 teaspoon cayenne
4 teaspoons salt 1 teaspoon ground ginger
2 teaspoons cumin seed 20 garlic cloves
2 teaspoons caraway seed 480 ml fresh lemon juice
2 teaspoons cardamom 240 ml apple cider vinegar
2 teaspoons oregano 240 ml olive oil
2 teaspoons cinnamon 2 kg fatty beef cuts, cut to grill
2 teaspoons nutmeg
2 teaspoons whole peppercorn

1. 4891
Arabian Peninsula
SHAWARMA
1. Place all the dry spices into the Vitamix container in the
5. Stop blender and add olive oil, apple cider vinegar,

lemon juice, and garlic.
7. Switch machine to start and slowly increase to Variable 7.
9. Marinate the beef cuts and allow for 4-6 hours marinating
before grilling.

1. 4991
United States
MIXED NUT BUTTER

Machine: Vitamix XL
16 cups (2.3 kg) roasted peanuts

(roasted salted, dry roasted or
honey roasted)
3 cups (300 g) roasted pecans
2 cups (185 g) sliced almonds
1. Place all ingredients into the Vitamix

4. Blend for 3½ to 4 minutes or until desired consistency is reached,

using the tamper to press the ingredients into the blades.
GRINDING
1. 5091
Japan
MOCHI FLOUR
375 g short-grain glutenous rice
1. Place rice into the Vitamix container and secure lid.
GRINDING
1. 5191
COMMERCIAL
Puréeing
1. 5291
Nigeria
AKARA BATTER
475 g black eye peas, dry, Salt as needed

bean coats removed
Water as needed
2 habañero chilies
Vegetable oil for frying
1 medium onion, peeled,
quartered (225 g)
1. Place the black eye peas into the Vitamix container and secure the lid.
2. Select Variable 1. Switch machine to start and slowly increase to

Variable 10, then high.
3. Blend for 45 seconds and remove the beans to a bowl.
4. Place chilies and onion into the Vitamix container and secure the lid.
5. Select Variable 7. Switch machine on and off quickly 5 to 6 times using

the tamper to press the ingredients down into the blades.
6. Mix to order 240 ml ground black eye pea flour, 2 tablespoons onion
pepper mixture, and 240 ml water in a mortar and pestle to activate the
natural leavening power in the bean flour. Add a pinch of salt and stir in
just before frying.
7. Place 25-30 g size dollops into the heated vegetable oil to fry the dough
balls until golden brown. Serve hot. PURÉEING
1. 5391
Germany
GRUNE SOSSE
250 ml olive oil 30 g fresh chives
80 ml lemon juice 20 fresh mint leaves
10 g shallot 2 fresh rosemary sprigs
2 garlic cloves, peeled 2 scallions, chopped
100 g fresh parsley leaves 10 g ground turmeric
50 g fresh basil leaves
1. Place all ingredients into the Vitamix container in the order

listed and secure lid.
4. Blend for 1 minute, using the tamper to press the ingredients

into the blades.
PURÉEING
1. 5491
Italy
PEACH PURÉE
6 cups (840 g) frozen ⅛ teaspoon kosher salt

peaches, thawed
2 Tablespoons (25 g) brown sugar
2 Tablespoons (30 ml)
lemon juice 1 teaspoon crystallized ginger
½ teaspoon vanilla
1. Combine all ingredients in a non-stick skillet and cook for

10 minutes over medium-high heat.
2. Remove from heat and set aside to cool.
3. Place cooled compote into the Vitamix container and secure lid.
4. Select factory program #32 and allow machine to complete

programmed setting.
Chef’s Note: To use in the Mocktail.
PURÉEING
1. 5591
Italy
MOCKTAIL
1 orange, peeled and halved 1 cup peach purée
1 ounce lime juice 3 cups ice cubes
5 ounces soda water
4 teaspoons agave

2. Select factory program #29 and allow machine to complete

programmed setting.
PURÉEING
1. 5691
Ecuador
PEANUT SAUCE
170 g white onion, diced 10 ml achiote oil
10 g coriander (cilantro) 115 g peanuts, roasted
4 g cumin, ground 30 g red bell pepper, chopped
2 g black pepper, ground 500 ml whole milk
1. In a large sauté pan over medium heat, add the achiote oil and heat.
Add the onion and bell pepper and sauté until translucent,
approximately 5-7 minutes.
2. Add the coriander, cumin, black pepper, and peanuts and toast the
mixture for 3-5 minutes.
3. Add milk and simmer for an additional 15 minutes.
4. Remove mixture from the heat and cool slightly.
5. Place cooled mixture in the Vitamix container and secure lid.
8. Blend for 45 seconds or until desired consistency is achieved.

PURÉEING
1. 5791
Japan
SESAME PASTE
300 g sesame seeds, toasted
20 g salt
1. Place sesame seeds and salt into the Vitamix

4. Blend for 1 minute 30 seconds, using the tamper to

press the ingredients into the blades.
PURÉEING
1. 5891
Whole
Juicing
1. 5991
Germany
APPLE BEET JUICE

240 ml apple juice 100 g apple, seeded

and rough chopped
25 g fresh spinach
120 g ice cubes
125 g carrot, rough chopped
100 g raw beets, scrubbed

and rough chopped
1. Place all ingredients into the Vitamix container in

the order listed and secure the lid.
2. Select factory setting #9 (35 second blend) and

WHOLE JUICING
1. 6091
China
DRAGON FRUIT DRINK

125 ml coconut water
3 bananas, peeled
400 g dragon fruit, peeled
140 g lychee, peeled
150 g ice cubes

the order listed and secure lid.
2. Select factory program #32 (45 second blend) and

WHOLE JUICING
1. 6191
United States
GINGER GREENS JUICE

½ cup (120 ml) filtered water packed kale leaves
1 large cucumber (300 g), chopped 1 inch (2.5 cm) square piece
ginger root (16 g)
1½ celery stalks (80 g), quartered
2 large apples (365 g), seeded

and quartered
2 cups (65 g) loosely
1. Place all ingredients into the Vitamix container in the order

listed and secure lid.

3. Strain through a filtration bag. Store in refrigerator. Use within 2 days.
WHOLE JUICING
1. 6291
South America
STRAWBERRY
WATERMELON JUICE
850 g watermelon, cubed, chilled
6 strawberries, cleaned
120 g fennel, chopped
130 g ice cubes


WHOLE JUICING
1. 6391
Dubai
WHOLE
POMEGRANATE JUICE
500 ml mango juice
215g pomegranate arils (about 2 each)
15 ml honey

2. Select program #5 (20 second blend time)

3. Strain through a fine mesh strainer and serve.
WHOLE JUICING
1. 6491
COMMERCIAL
Heating
1. 6591
France
LEMON CURD
5 large eggs Pinch of salt
120 ml fresh lemon juice 115 g unsalted butter,

room temperature,
Zest of 3 lemons cut into pats
1. Place eggs, lemon juice, zest, sugar, and salt into the
Vitamix container in the order listed and secure the lid.
2. Select Variable 1. Start blender and slowly increase to its

highest speed.
3. Blend for 4 to 5 minutes, or until heavy steam escapes

from the vented lid.
4. With blender running, select Variable 3 and remove lid plug.

Drop butter through the lid plug opening, one pat at a time.
5. Secure lid plug and blend an additional 15 to 30 seconds.
6. Transfer to a bowl and allow to cool (about 20 to 30 minutes)

before serving.
HEATING
1. 6691
Egypt
MULUKHIYA
30 ml olive oil 15 g coriander leaves (240 ml

lightly packed), split use
750 ml chicken stock
¼ teaspoon cinnamon, ground
Juice of 1 lemon
500 g mulukhiya leaves, frozen,
2 medium white onions, (450 g) thawed, split use
roasted whole in the skin, cooled,
peeled, and quartered salt and pepper to taste
5 garlic cloves, roasted
1. Place olive oil, chicken stock, lemon juice, onions, garlic, ½ of the
coriander leaves, cinnamon, and 400 g of the mulukhiya leaves
Blend for 6 minutes.
4. Reduce speed to Variable 4 and carefully remove the lid plug.
5. Add the remaining coriander leaves, mulukhiya leaves, and season with
salt and pepper. Replace the lid plug. Blend for an additional 30 seconds.
HEATING
1. 6791
United States
SPINACH & HERB SOUP

1 cup (240 ml) water 1 Tablespoon chopped

sweet yellow onion
¾ cup (175 ml) orange juice
¼ teaspoon ground nutmeg
½ cup (120 ml) olive oil
¼ teaspoon sea salt
1 garlic clove, peeled
1/8 teaspoon cayenne
2 Tablespoons (35 g) white miso paste
5 cups (150 g) loosely
3 Tablespoons (5 g) fresh basil packed fresh spinach leaves
1 Tablespoon fresh thyme 1½ cups (225 g) zucchini pieces
1 Tablespoon apple cider vinegar
1 Tablespoon light agave
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
4. Blend for 5 to 5½ minutes or until heavy steam escapes from the vented lid.
HEATING
1. 6891
Thailand
TOM YUM KOONG

(HOT AND SOUR PRAWN SOUP)
15 ml vegetable oil 4 kaffir lime leaves

15 g galangal root, peeled 40 g granulated sugar
1 stalk lemongrass, 100 g tomato, chopped,
cut into small pieces sautéed, and chilled
125 g white onion, 50 g shitake, stemmed, cut into
cut into 8 pieces strips, sautéed, and chilled
950 ml water 150 g shrimp (about 4 – 6 each),
peeled and deveined, sautéed
20 g chili pepper paste and chilled
20 ml fish sauce
20 g shrimp paste
Continued on next page HEATING

1. 6991
Thailand
TOM YUM KOONG

(HOT AND SOUR PRAWN SOUP)
1. Heat a medium-size sauté pan over medium-high heat. Add oil,

galangal, lemongrass, and onion and sauté for 8 to 10 minutes,
or until onion is tender and translucent.
2. Place sautéed onion mixture, water, chili pepper paste,

fish sauce, shrimp paste, kaffir lime leaves, and sugar into
5. Blend for 6 minutes. Reduce speed to Variable 4 and

remove lid plug.
6. Add tomato, shitake, and shrimp through the lid plug

opening and blend for an additional 25 to 30 seconds.
HEATING
1. 7091
Brazil
VATAPA
1 onion (227 g) 117 g breadcrumbs
125 g dried shrimp Salt and pepper
2 – 3 garlic cloves, peeled 1 pound cooked shrimp
1-3 jalapenos, seeded White rice, cooked
45 ml olive oil 480 ml canned coconut milk
375 ml chicken stock 60 ml dende oil
125 g peanut butter
1. Place onion, dried shrimp, garlic, and jalapenos

into the Vitamix container and secure lid.
3. Switch machine to Start and increase speed to Variable 10,

then High. Blend for 25 to 30 seconds.
4. Place olive oil and shrimp paste into a pan and

sauté for 8 to 10 minutes.
Continued on next page HEATING

1. 7191
Brazil
VATAPA
5. Add chicken stock, coconut milk, peanut butter, sautéed mixture,

breadcrumbs, and dende oil to the Vitamix container and secure lid.
7. Switch machine to Start and increase speed to Variable 10,

then High.
8. Blend for 5 minutes and 30 seconds.
9. Serve over white rice and cooked shrimp.
HEATING
1. 7291
COMMERCIAL
Emulsifying
1. 7391
Italy
CHOCOLATE GELATO
Blender: Vitamix XL
20 large egg yolks 285 g bittersweet

chocolate (good quality)
750 g superfine sugar,
divided use 450 g cocoa powder,
unsweetened
350 ml heavy cream
2.75 L whole milk
1. Remove mixture from the stove and transfer to the Vitamix 5.6 L
XL container. Add bittersweet chocolate and cocoa powder.
5. Reduce speed to Variable 7 and remove the lid plug.
6. Add the egg yolk mixture through the lid plug opening and blend 15
seconds.
7. Pour the mixture into a large-size soup pot and place over medium
heat. Whisk mixture continuously until it reaches 85°C.
8. Pour mixture into standard gelato blender and allow it to process. EMULSIFYING
1. 7491
Australia
HARISSA AIOLI
15 ml harissa paste 300 ml olive oil
70 g large egg yolk Salt, to taste
20 ml lemon juice Ground black pepper,

to taste
2 garlic cloves, peeled
1. Place harissa paste, egg yolk, lemon juice, and garlic into
4. Blend for 15 seconds. Reduce speed to Variable 4 and

remove lid plug.
5. Slowly drizzle oil through the lid plug opening.

Increase to highest speed and blend for 15 seconds.
6. Season with salt and pepper to taste.
EMULSIFYING
1. 7591
France
HOLLANDAISE
4 large egg yolks Salt, to taste
2 Tablespoons (30 ml) Ground black pepper, to taste

lemon juice
14 Tablespoons (200 g) unsalted
Pinch of ground cayenne butter, melted, or to taste
1. Place egg yolks, lemon juice, cayenne, salt, and pepper

5. Reduce speed to Variable 5 and remove lid plug.
6. Pour warm butter through the lid plug opening and

blend an additional 25 seconds.
EMULSIFYING
1. 7691
Dubai
ROASTED GARLIC AIOLI

Machine: Vitamix XL
535 grams egg yolks 30 each roasted garlic cloves
2 cups lemon juice 2.4L olive oil (separated out

to 6 cups and 4 cups)
3 tablespoons salt
1 ¼ tablespoons white pepper
1. Place egg yolks, lemon juice, garlic, salt and pepper

into the Vitamix container and secure the lid.
3. Switch Machine to start and slowly increase speed to Variable 10.
5. Reduce speed to Variable 7 and add 6 cups of olive oil.
6. Increase speed to Variable 9 and add 4 cups of olive oil all at once
through the lid plug.
7. Increase speed to Variable 10 and use the tamper to help incorporate

the 4 cups of olive oil. Blend for an additional 10 seconds.
EMULSIFYING
1. 7791
Argentina
ZUCCHINI AND
SESAME DRESSING
120 ml balsamic vinegar Zest of 1 orange
60 ml soy sauce 2 tablespoons honey
115 g tahini 240 ml olive oil
1 zucchini, diced (325 g) Salt to taste
3-4 green onions (25 g)
1 tablespoon ginger, peeled (15 g)
1. Place vinegar, soy sauce, tahini, zucchini, green onion, ginger,

orange zest, and honey into the Vitamix container and secure lid.
4. Blend for 30 seconds. Reduce speed to Variable 7 and remove

-the lid plug.
5. Slowly drizzle in the oil in a steady stream.
6. Blend for an additional 15 seconds.

EMULSYFING
1. 7891
COMMERCIAL
Infusing
1. 7991
Brazil
CAIPIRNHA
2 limes, peeled 100 ml Cachaca
Zest of 1 lime 300 ml ice cubes
50 g sugar


INFUSING
1. 8091
United States
INFUSED HONEY FRUIT SYRUP

1½ cups (360 ml) water
1 cup (240 ml) honey
1 cup (125 g) red raspberries or strawberries
1. Bring water and honey to a simmer and stir until honey is dissolved.
2. Add fruit to syrup and remove from heat. Allow to steep 30 minutes.
3. Transfer mixture to the Vitamix container and secure lid.
4. Pulse 2 times.
5. Store in a sealed glass container.
INFUSING
1. 8191
Taiwan
LEMONGRASS SYRUP
275 g lemongrass, chopped 5 – 7cm pieces
950 ml water
1. Combine all ingredients in a medium-size sauce pan

over medium heat.
2. Simmer for 10 to 12 minutes. Cool completely.
3. Place mixture into the Vitamix container and secure lid.

5. Strain and chill.
INFUSING
1. 8291
Turkey
ORANGE HONEY
INFUSED CHAI TEA
950 ml chai tea, brewed and chilled
Peel of 1 orange
60 ml honey

as listed and secure lid.
2. Select factory setting #25 (20 second blend)

3. Strain if desired.
INFUSING
1. 8391
Spain
SANGRIA
750 ml red wine 150 g pineapple chunks

(Shiraz, merlot, or Rioja)
100 ml pineapple juice
1 lime, peeled
100 ml simple syrup
1 lemon, peeled
1 orange, peeled
1. Decant the wine and set aside for 25 to 30 minutes.
2. Place lime, lemon, orange, pineapple juice, and simple syrup


4. Combine with decanted wine and top with ice.
INFUSING
1. 8491
COMMERCIAL
Whipping
1. 8591
United States
CITRUS BUTTER
½ medium orange, peeled 8 – 12 fresh parsley sprigs

½ lemon with ¼-inch (½-cm) 1 cup (225 g) butter, softened
slice of rind
½ lime with ¼-inch (½-cm)

slice of rind

4. Blend for 30 seconds or until smooth, using the tamper

to press the ingredients into the blades.
WHIPPING
1. 8691
France
FINE HERBS BUTTER

225 g unsalted butter, Salt, to taste

room temperature, cubed
Ground black pepper,
½ bunch fresh parsley leaves to taste
15 g shallot, halved
Juice of ½ lemon

4. Blend for 1 minute, using the tamper to press the

ingredients into the blades.
WHIPPING
1. 8791
Taiwan
WHIPPED CREAM
Blender: Vitamix XL
3.6 kg heavy whipping cream
50 ml vanilla extract
1. Place all ingredients into the Vitamix 5.6L XL

4. Blend for 1 minute 45 seconds, using the tamper as

needed to press ingredients into the blades.
Chef’s Note: Use to garnish Taiwanese Coffee Drink.
WHIPPING
1. 8891
Taiwan
TAIWANESE COFFEE DRINK

240 ml canned coffee
60 ml chocolate sauce
120 ml whipped cream
425 g ice
Whipped cream, for garnish

the order listed and secure lid.

and allow blender to complete programmed setting.
3. Garnish with whipped cream for service.
WHIPPING
1. 8991
Panama
TRES LECHES
1 can evaporated milk (147 ml)
1 can sweetened condensed milk (397 g)
240 ml heavy cream

3. Switch machine to start and slowly increase speed to

Variable 10, then High.
WHIPPING
1. 9091
©2018 Vita-Mix® Corporation 11/18
1. 91

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Commercial - Recipes - GLOBAL

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Blending 5 Muddling 26 Puréeing 52

Harissa Aioli 75 Fine Herbs Butter 87

Hollandaise 76 Whipped Cream 88

Roasted Garlic Aioli 77 Taiwanese Coffee Drink 89

Zucchini and Tres Leches 90

Technique: Technique: Technique: Technique:

Technique: Technique: Technique: Technique:

Technique: Technique: Technique: Technique:

1 cup (240 ml) milk 2 Tablespoons (30 ml)

2. Select factory program #3 and allow machine to

240 ml pineapple juice

158 g cream of coconut

650 g ice cubes

1. Place all ingredients into the Vitamix container

2. Select factory program #18 (14 second blend)

TURKISH YOGURT BEVERAGE

535 g plain whole milk yogurt 3-4 pieces mint

200 ml whole milk 120 ml sparkling water

¼ teaspoon salt 200 g ice

1. Place all ingredients into the Vitamix container

2. Select program 29 (10 second blend time)

1.15 L cold water 950 g multi-purpose flour

1.25 L cold milk 25 g salt

200 g unsalted butter, melted 150 ml vegetable oil,

3. Start blender and slowly increase to its highest speed.

5. Heat an 18-cm nonstick skillet over high heat.

6. Pour 25 ml of crepe batter into the skillet and swirl to

7. Cook until set and remove from pan. Repeat with

WHOLE SOY BEAN MILK

150 g soy beans, cooked and cooled

1. Place all ingredients into the Vitamix container in the

2. Select factory program #32 (45 second blend) and

60 ml apple juice 165 g frozen banana

200 g frozen blueberries Shredded coconut, to garnish

100 g Acai pack, frozen Sliced banana, to garnish

60 g kale Guarana syrup, to garnish

1. Place ingredients into the Vitamix container

3. Switch Machine to start and slowly

4. Blend for 45 seconds.

BANANA SOY ICE

300 ml soy milk 4 ripe bananas, frozen,

1 vanilla bean, cut in half

1. Place soy milk, lemon zest, honey, and vanilla bean

8. Blend for 25-30 seconds, using the tamper to press ingredients

BLUEBERRY LAVENDER SORBET

½ cup (120 ml) hot water blueberries, thawed

1¼ cups (300 g) frozen

1. Combine lavender and hot water and allow lavender to steep

2. Place cooled lavender water, vanilla, blueberries, and ice into

4. Start machine and slowly increase to highest speed.

5. Blend for about 30 to 45 seconds, using the tamper to press

225 ml evaporated milk For garnish: 20 g each:

corn kernels, fresh or canned

1. Place evaporated milk, cream of coconut, and frozen potato

3. Start blender and slowly increase to its highest speed.

4. Blend for 20 to 30 seconds, using the tamper to press

5. Serve with selected garnish ingredients.

250 ml Limoncello Zest of ½ lemon

5 g fresh ginger, peeled Zest of ½ lime

2 fresh mint leaves 60 g superfine sugar

½ lemon, peeled 325 g ice cubes

1. Place all ingredients into the Vitamix container in the