Ingredients
- Yield: Approximately 4 servings.
- 1 lb chicken liver (you can try other liver if you like- select the darkest livers that you can find as lighter-colored livers are less healthy.)
- 1 small onion (or 1/2 of a large onion), chopped
- 1/2 cup red wine (or you can try balsamic vinegar if you don’t want to use or don’t have red wine)
- 2-4 cloves garlic, crushed
- 1 teaspoon dijon mustard
- 1 sprig fresh rosemary
- 2 sprigs of fresh thyme
- 1 Tbsp fresh lemon juice
- 1/2 cup butter (I like Kerrygold)
- Sea salt (I like Redmond Real Salt)
- 2 tablespoons cracked black pepper
Preparation
Step 1
Sauté the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.
Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.
Transfer the mixture into a food processor and blend to a smooth paste along with the rest of the butter 1Tbsp at a time until it reaches a smooth, creamy consistency – you don’t want it to be crumbly.
Add salt to taste.
Put pate in a shallow dish to refrigerate before serving.
(optional) Press cracked pepper onto the top of it or garnish with a sprig of fresh thyme or rosemary.
Enjoy spread on celery, carrots, cucumbers, peppers or any other veggies you want to dip!
Variations
Use any other kind of liver you like.
If you don’t want to use wine, try using some balsamic, apple cider or red wine vinegar. I haven’t tried that out myself though, so I can’t tell you how well it would work.