The Basics: How To Choose A Whisk

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Whisks come in all sorts of sizes & many varieties from which to choose as they are designed for very specific tasks. Ultra small classic shaped whisks are ideal for emulsifying small batch salad dressings & marinades perfect for beef cuts such as skirt steak & flank steak while ballon whisks are great for incorporating air into egg whites, batters & custards. Flat whisks are often used when preparing a roux whether it be for a blonde béchamel or when a deep, rich gumbo is in order as the quick motion over the pan bottom keeps the mixture consistent in coloration & texture thus preventing it from burning. A spring or coil whisk is ideal for beverages & blending cocktails in particular while ball whisks are perfect to use when making many classic egg dishes ranging from a basic scramble to tempting omelets. Learn how to select an all purpose style whisk & the variety of tasks for which it may be used.

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How To Choose A Whisk

You should first consider the tasks you wish to be able to accomplish in the kitchen when choosing the right style of whisk. I have three  types of whisks that I reach for almost daily for a variety of different applications. A miniature whisk, a medium-sized ballon whisk & a French whisk. I use a French whisk the most as it’s ideal for blending melted chocolate as well as simple dry ingredients such as flour, salt & leavening when preparing cookie dough, cake batter & for bread baking. However, once batters are created avoid using it as primary mixing tool as dough can get trapped in the narrow spaces. Switch to a ballon style whisk or in many instances a rubber spatula to finish the job.


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A French whisk may also be used to prepare small batch sauces & gravies due to the narrow spaces of the tool. Allow the butter to melt, then whisk in the flour until a smooth consistency has been a achieved. Continue moving the ingredients around the pan with the whisk in order to promote an even coloration. When adding liquids, do so in gradual increments. Add 1/3 of the amount in at a time, then whisk vigorously in order to be certain a smooth texture is created.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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