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For large ones, I buy a cheap blender because I routinely break the glass. But I use them to make malts and to blend ingredients for sauces.
For small things, I use a magic bullet. Those work really well. Small and not a large cleanup. I also have a hand-blender that I use for sauces, particularly vinaigrettes and hollandaise-based sauces. For the hollandaise-sauces, put in everything but the butter and whisk. Then slowly incorporate melted butter. Sauce thickens up and you don't have to keep whisking the sauce over the oven. Very easy. Bearnaise sauce is really simple: make your reduction in a pot. Let it cool then add it and your egg yolks to the hand mixer.
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