How To Make Liver Pate With Beef Liver

How to make it

First, we want to melt butter in a frying pan and saute the liver and chopped onions over medium heat. You’ll notice that this recipe calls for a substantial amount of butter. Butter not only enhances flavor but is also necessary for sautéing. Since the pate is supposed to be opulent, I advise against reducing it.

Once the beef is almost cooked and the onion is tender, add the garlic and saute for an additional minute or two. Now everything is ready to go in the blender or food processor.

I recommend blending the butter, liver, onion, and garlic first. Then the remaining ingredients can be added. However, you can add some heavy cream to loosen the mixture if it becomes too sticky to blend well. After blending everything together, check the salt level and adjust with more if necessary.

How to make pate at home

Making this recipe only takes 30 minutes because it’s so simple. After thoroughly cleaning the liver to get rid of any blood, pat it dry with paper towels. Regardless of size, cut into pieces and set aside.

How To Make Liver Pate With Beef Liver

Heat high quality butter in a medium size pan. Heavy bottom pan would be great if you have it. Add liver to chopped onions after they have been sautéed for a few minutes along with garlic or garlic powder. Cook it until the inside is no longer pink, but take care not to overcook or dry it out.

How To Make Liver Pate With Beef Liver

Here’s the fun part: use a small food processor or blender to blend everything together. To get the right consistency, add extra olive oil, truffle oil, or soft butter. Scrape unprocessed pieces from the side down to blend.

How To Make Liver Pate With Beef Liver

The mixture should be smooth and not grainy. Add more favorite spices or even vegetables. It will taste amazing with roasted red peppers or jalapenos, I’m sure. Or with chopped scallions or cilantro.

The majority of large supermarkets, including Walmart, Safeway, and many others, sell beef liver. Its usually sliced and vacuum packed (see picture). You could find it in the refrigerator or in the freezer section.

Absolutely! Pate freezes very well. Put it inside an airtight container and shut the cover. Another option is to put it on a tiny zip-lock bag and press all the air out of it. pate can be frozen for up to three months; let it thaw in the refrigerator overnight.

We prefer to eat it by itself on toast or on a cracker. Spread it over cucumber slices for a low-carb, healthier option. Don’t forget to add extra pepper!

How To Make Liver Pate With Beef Liver

Grass fed beef liver substitutions

You can use regular beef liver in place of grass-fed beef liver, or you can use other livers like chicken, duck, lamb, goose, etc.

You can use any other cooking oil or healthy fat of your choice in place of olive oil. However, keep in mind that fats with higher saturated fat content, such as bacon, coconut oil, duck fat, beef lard, or pork lard, are harder at room temperature and may change the pate’s texture. Make sure to melt any saturated fat before incorporating it into your pate. You can also replace the oil with melted cow’s milk butter, heavy cream, cream cheese, or sour cream if you can handle dairy.