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Creamy liver pâté spread on fresh bread slices, garnished with herbs.
Silky smooth, homemade liver pâté spread thickly on a slice of fresh crusty bread.

Homemade liver pâté

Author: Flavelo
Recipes Main Courses
Forget tinned versions! Making homemade liver pâté is ridiculously simple, and the taste is incomparably richer. The secret lies in the amount of butter and gentle cooking of the liver: pink-centred liver makes the creamiest pâté.
🕒 Prep Time 1 hr
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan
  • Blender or stick blender

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean liver of veins and soak in milk for 30-60 minutes.

Tip: Milk draws out blood and neutralises the sometimes bitter, metallic aftertaste of liver.
2 ✓

Sauté finely chopped onion and garlic in fat. Add strained, drained liver.

Tip: Wipe liver dry before frying, otherwise it will steam, not fry.
3 ✓

Fry liver over medium heat until brown outside but just pink inside. Season with pepper and marjoram. ADD SALT ONLY AT THE END!

Tip: If salted at the start, liver hardens. If overcooked, the pâté becomes grainy, not silky.
4 ✓

Allow to cool to lukewarm. Place in blender with soft butter and purée until completely smooth.

Tip: Butter emulsifies the cream, making it spreadable and soft.
5 ✓

Now taste and salt finally. Fill into ramekins and refrigerate to set.

Tip: When cold, the butter sets, making the cream firmer.

Recipe FAQ

Why did it become bitter?
Likely a piece of gall bladder remained, or the onion burnt. Clean the liver thoroughly!
Why is the colour grey?
Liver oxidises in air. If you pour melted butter or fat on top when storing (sealing layer), it retains its colour.

Ingredients

  • 400 g Chicken liver (without hearts)
  • 100 g Butter (soft)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 1 tsp Dried marjoram
  • 200 ml Milk (for soaking)
  • 2 tbsp Oil or lard