Pork Liver Pâté Mousse

by Michelle K.   March-15-2012

This liver pâté mousse works great with chicken and beef livers as well if you do not care for or do not have pork livers on hand.


  • 1 lb 8 oz pork liver
  • 4 Tbs butter
  • 1 Tbs oil
  • onions, cut in half and then thinly sliced
  • 1 tsp salt
  • garlic cloves, minced
  • 1/8 - 1/4 cup brandy
  • 1/4 - 1/2 cup cream
  • 1 tsp black pepper


  1. Carefully clean the pork liver, being sure you remove any connective tissue. Dice the liver into 1 inch cubes. Add the cleaned liver to a bowl and then cover it with milk. Move it to the refrigerator for at least an hour.
  2. Melt the butter and oil in a skillet and add the onions. Sprinkle with 1/2 teaspoon of salt and cook the onions low and slow until they reach a rich caramel color. This process takes a while and cannot be rushed. The more sugars that develop and the deeper the color of the onions the better they will taste.
  3. Add the garlic to the caramelized onions and stir for about a minute. Add in the liver cubes to the skillet by removing them from the milk - do not pour them into the skillet milk and all. Sprinkle with 1/2 teaspoon salt and fresh ground pepper then heat gently until the juice coming out of the livers is clear and they are fully cooked.
  4. Carefully add the entire contents of the skillet to your food processor. Add in 1/8 cup of brandy and 1/4 cup of cream. Puree for several minutes, stopping to scrape the sides as needed.
  5. Taste the pate and adjust the cream, brandy, salt and pepper to your personal tastes. Puree one last time getting everything very smooth.
  6. Using a fine mesh sieve and wooden spoon or spatula, push the puree through to get rid of the grainy texture. This last step is tedious but the difference in the final pate makes it well worth it.
  7. Traditionally this is not served until it has a chance to chill for several hours or overnight, but I like it warm. So eat it whenever you want on crisp crackers or rustic bread.
  8. Store in an air tight container in the refrigerator for up to a week. For longer storage move the pate to a freezer safe container and cover the top with a layer of clarified butter. Freeze for up to 6 months. Let it thaw in the refrigerator the day before using.


Prep time: 10 minsCook time: 1 hourTotal time: 1 hour 10 minsYield: about 3 cups