SIMPLE LIVER PÂTÉ
This simple liver pâté recipe will finally convince your friends you're classy.
Equipment
- Blender
- Skillet
Ingredients
- 1 ½ cups livers chicken, duck or goose livers are the best
- 1 medium onion
- 1 tbsp fresh thyme
- 4 tbsp salted butter
- ⅓ cup white wine, vodka or gin
- 4 tbsp heavy cream
Instructions
- SOAK THE LIVERS IN VODKA.The first thing you want to do when making this simple liver pâté recipe is to soak the livers in a small bowl covered in the 1/3 cup of wine or vodka. If you aren’t pressed for time, then it’s best to allow the livers to soak for at least an hour or even overnight covered in the refrigerator.
- MELT THE BUTTER.Once the livers have soaked in the wine or vodka it is time to lightly saute them. I melt the butter in a medium skillet over low heat so it melts evenly without burning.
- SAUTE THE ONION.Then I add the chopped onion and saute those for 2-3 minutes or just until they begin to soften and look translucent.
- ADD THE SOAKED LIVERS.Now you can add the livers and the wine or vodka to the sauteing onions.
- SAUTE THE LIVERS.Turn up the heat and lightly saute the livers just until the outside of them have turned light brown, but the centers are still very pink and the wine has mostly reduced…so about 3-4 minutes.
- PUT EVERYTHING IN A BLENDER.Next, add all of the contents of your skillet into a blender.
- ADD THE CREAM.Pour in the heavy cream over the livers. Blend until smooth. Add fresh thyme.
- BLEND AGAIN AND TASTE.Blend again until smooth. This is where you can taste a small amount and see if it needs anything like salt. I use salted butter so I don’t usually add salt, but you may find you want to add some. Go for it!
- POUR PÂTÉ INTO MOLDS AND COVER.Now you’ll want to find a mold to put your pate mixture into so it can set up for serving. I used two small ramekins, but other ideas include a small bowl, a shallow candy dish, or even a very small loaf pan.Cover your mold with plastic wrap that is much larger than the mold itself. Pour in the fresh liver pate mixture and then cover it with overlapping plastic wrap so it touches the top of the pate.
- REFRIGERATE PÂTÉ UNTIL IT SETS UP.Refrigerate for 4-6 hours or overnight. So if you wanted to serve this simple liver pate recipe for dinner, then make it in the morning. For a lunch serving, make it the night before.
- HOW TO SERVE LIVER PÂTÉ Serve with your favorite toasted bread or even wheat crackers. Wheat Thins are my favorite cracker to serve this with Simple Liver Pate Recipe.