Homemade liver pâté

Homemade liver pâté

The recipe of pâté is from France and in its classic version, it’s made with liver. It’s much easier to prepare than you imagine and you can even make a premium version with mushrooms, caramelized onions or spices, to surprise your guests.


– 500 gr Liver (can be of beef, pork, chicken, lamb or other animal)

– 2 Garlic cloves

– 2 Onions

– Salt

– Pepper and aromatic herbs


– Cut the onions into brunoise (small pieces) and fry them in olive oil until golden brown.

– Cut the liver into 1 cm pieces to cook it in the same pan. Don’t overcook it, because it turns sour.

– Place the cooked liver, the onions and the garlic with salt, pepper and spices in a blender until you get a homogeneous paste.

– Keep the pâté in the fridge until serving, you can also keep some in the freezer so you always have homemade pâté ready to eat. Add a film on top, melted butter or gelatin to prevent it from getting darker and drying out.

– Decorate before serving with spices.

– Enjoy your homemade pâté!

You can add to the base recipe different ingredients: wine or brandy to deglaze the onions, cream, mushrooms, bacon, caramelized onions, or spices to make a gourmet version. Foie Gras is similar to pâté but made with duck or goose liver, the animals are overfed so they develop a larger liver, with more fat and flavour.

The liver is very nutritious, it has proteins, iron, copper, selenium, folic acid, vitamins A, B and K. Pâté is a very good option to eat with children for breakfast or as a snack, with bread, toast or cookies.

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