Actually yes......water or milk (not milk for brewing, but for cooking) and not always using a blender, sometimes they will simply steep whatever flavor they are trying to take the essence of in warm milk or water.
Here's him demoing it with just steeping.
I've also seen him do stuff with just water and a blender.
The Ideas in Food blog supposedly has a ton of consume/infusion recipes like that.
It's fun to play around with this stiff. I've only now started to look at it not just in the kitchen, but the brewery as well. The guy that took my advice for doing it to coconut milk wass able to get a fermentable liquid to make a wine with.
Next time I want to make my Ginger snap brown ale, instead of just putting the cookies in the mash tun, I'm going to blend them with hot water, then do gel filtration and hopefully end up with an extract to just add to the boil and even maybe to boil my priming sugar with.
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