beef liver pâté
serves 4-6 as an appetizermain (beef)
ingredients
- •½–1 lb beef liver, soaked in heavy cream for 1–4 hours, patted dry
- •1 small onion, sliced (omit if preferred)
- •2–3 cloves garlic, optional
- •3–4 tablespoons butter, divided
- •salt, to taste
- •black pepper, to taste
- •optional flavor lifts (choose one):
- •1–2 teaspoons balsamic vinegar
- •1–2 teaspoons apple cider vinegar
- •1–2 teaspoons cognac, brandy, or white wine
- •½ teaspoon fresh thyme or rosemary
- •1–2 tablespoons cream, optional for extra silkiness
instructions
soak the liver in heavy cream for 1–4 hours. pat it dry and trim any membranes. in a pan over medium heat, melt 1–2 tablespoons of butter. add the onion and garlic, if using, and cook until they are soft but not browned. cook for 2–3 minutes on each side, ensuring the center remains slightly pink. avoid overcooking to prevent a metallic taste. let it bubble for about 30 seconds to lift the flavors from the pan. transfer the liver, onions, and all pan juices to a blender. add the remaining butter, cream if using, salt, pepper, and a pinch of thyme or rosemary. blend until the mixture is silky smooth. transfer the pâté to a ramekin and refrigerate for 1–3 hours to set.
notes
serve with crusty bread, seed crackers, or fresh vegetables for dipping.
for a variation, ensure no onions or garlic are used if avoiding them.