Ingredients
Main Ingredients


















Instructions
Step 1
Start by thoroughly cleaning the **liver**, removing any membranes, veins, or impurities. Cut the liver into equal-sized pieces so they cook uniformly.
Step 2
In a skillet over medium heat, sauté the **onion**, **garlic**, and **carrot** until the onion becomes translucent and soft. This should take about 5 to 7 minutes.
Step 3
In a saucepan, add the prepared **liver** along with **salt** and **pepper** to taste. Then pour in the **cream** and **broth**, followed by the sautéed **onion** and **carrot** mixture. Stir everything together and mix well.
Step 4
Add a bit of **thyme** or your favorite spices for extra flavor. Place the saucepan over medium heat and bring the mixture to a gentle boil. Cover it with a lid and let it simmer for an additional **10 to 15 minutes** on low heat.
Step 5
Once cooked, remove the saucepan from heat and let it sit for about **30 minutes** to cool down slightly. After it has cooled, use a blender to purée the mixture until smooth.
Step 6
Add the **room temperature butter** to the puréed mixture and blend again until fully incorporated. Now taste the pâté and adjust the **seasoning** if necessary.
Step 7
Transfer the finished pâté into jars or containers. For best results, refrigerate it for at least **3 to 4 hours** before serving to allow the flavors to meld together. Enjoy your homemade pâté as a delicious spread!
Servings
When it comes to serving your homemade pâté, the options are endless! Spread it generously on crusty baguettes or warm crostini for a delightful starter. 🎉 You can even pair it with some tangy pickles and crunchy crudités for a vibrant appetizer platter! 🥒🥕
For a more sophisticated presentation, serve it in beautiful ramekins topped with a sprinkle of fresh herbs and a drizzle of olive oil. This adds a lovely touch to your brunch table and impresses your guests! ✨
Don’t forget about the classic combination with some crusty bread and a glass of red wine for a cozy evening snack. 🍷 Let your imagination run wild and experiment with different sides; it’s all about what you love!
Equipment
A quality blender is key for achieving that smooth, velvety texture. Ensure it's clean and dry for the best results!



You’ll need a heavy skillet for sautéing the onions, garlic, and carrots at the start of this recipe. Non-stick works wonders for easy cleanup.



This will be used for simmering the liver and combining all the delicious ingredients. Choose a pot with a tight-fitting lid to lock in the flavors.
Variations
If you have dietary restrictions, don’t worry! Here are some **gluten-free** and **vegan** variations you can easily make:
Gluten-Free Variation: Use gluten-free bread or crackers as a base for serving the pâté. Ensure all your ingredients, especially the broth, are labeled gluten-free.
Vegan Variation: Swap the liver for cooked lentils or mushrooms and replace cream with coconut cream for a plant-based twist. You'll still retain a creamy texture and delightful flavor! 🌱✨
Faq
- What type of liver should I use for the best flavor?
Chicken liver is a popular choice for a milder flavor, while turkey liver offers a richer taste. Choose according to your preference!
- How do I know when my pâté is ready?
After cooking, it should be smooth and creamy when blended. Always taste and adjust the seasoning as needed.
- Can I add other flavors to the pâté?
Absolutely! Feel free to experiment with herbs like rosemary or spices like paprika to create a unique flavor profile.
- What’s the best way to store my pâté?
Store your pâté in an airtight container in the refrigerator. It should keep for up to a week!
- How can I make the pâté more spreadable?
If you find your pâté a bit thick, you can blend in a little extra cream or broth to achieve your desired consistency.
- Is it okay to freeze pâté?
Yes, pâté can be frozen! Just ensure it’s well-wrapped to prevent freezer burn for up to three months.