Intended Use: Frothing up shakes.
Bright Idea: Whip up some aioli.

You probably use this diner-inspired accessory about as often as you attend sock hops. So make aioli with it (it's faster and less wrist-wearying than a whisk) to use on burgers, sandwiches, or grilled chicken or fish; dip crudites or fries in it. Yum.

Aioli

1 clove garlic, minced
2 egg yolks*
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1 cup extra-virgin olive oil
Fresh chives, parsley, basil, or dill (optional)

Place all but the oil and herbs in the cup and combine with a fork. Holding the cup so the spindle touches the bottom, turn on the machine and add the oil in a slow, thin stream. When the mixture reaches the consistency of mayonnaise, add the herbs, if using. It will keep for a few days in the refrigerator.

Other Uses

Makes a perfect vinaigrette.

Crack eggs straight into the cup and spin for fluffier omelets.

* The USDA says young children, pregnant women, the elderly, and those with compromised immune systems are most at risk of food-borne illness from raw unpasteurized eggs. (Pasteurized are OK.)