Browse by Cuisine
- Cajun Creole
- Southern US
Liver pâté has been enjoyed by people for centuries. The first known recipe for liver pâté dates back to the 15th century. It was made with chicken livers and pork fat. Liver pâté recipes began to appear in French cookbooks in the 17th century. The dish became popular in Britain in the 18th century. By the 19th century, liver pâté was being made with veal, beef, or duck livers. Today, liver pâté is usually made with pork or chicken livers. It is often flavored with onions, garlic, wine, and spices. Liver pâté is typically served on crackers or bread.
When making liver pâté, it is important to make sure that all of the ingredients are fresh and of good quality. Start by soaking the livers in cold water and white wine for about an hour to draw out any impurities and improve the flavor. Then, mince the livers in a food processor, along with a few aromatics like onion, garlic, and herbs. To bring all the flavors together, be sure to add a good amount of butter and cream, as well as seasonings like sea salt and freshly ground pepper. Finally, cook the mixture over low heat until it has reached a smooth and creamy consistency. Enjoy your delicious homemade liver pâté!
Jump to: Ingredient Breakdown Insights
|red wine vinegar|
|white wine vinegar|
|all purpose flour|