Liver Pate
Ingredients
The pate:
-
1lb of chicken or beef liver
-
1 large sweet onion (Vidalia or another sweet onion)
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2 garlic cloves
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1/2 cup butter (I use 1 stick of Kelly Gold butter) or ghee (if you are eliminating dairy)
-
1 teaspoon of allspice
-
1 teaspoon salt
-
1/4 teaspoon pepper
Optional:
- 1 teaspoon thyme
- 2-4 tablespoon sour cream or nut milk
- 2 teaspoon of cognac or sherry
- mushrooms or veggies
15min prep
30min cook
45min total
2 Servings
Directions
- Roughly chop onion and cook on low heat in ghee or butter until soft, about 15 minutes to caramelize onion.
- Chop garlic and add to onion for about 5 minutes
- Slice the liver, add to the pan and cook the liver on medium heat in the remaining fat, until no longer bloody. Do not overcook as it will get rubbery.
- Let the liver and fat cool for a few minutes, then add ingredients to the food processor.
- Add allspice, salt and pepper, and any optional ingredients you are using.
- Blend until smooth.
- Line a container with plastic wrap and smooth the pate into the container so that when it chills, you can turn the container over and peel away the plastic wrap, making the pate slice-able. Or you can just pour it into the dish you will serve it in.
- You can eat it warm and fresh or chill to harden. It can also be frozen and is delicious once thawed.
Credit: Lisa Jackson
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