a fantastic mayonnaise substitute that is sweet and garlicky. Spread it on your sandwiches, add it to potato salad or macaroni salad, or use it in any recipe that calls for mayonnaise. Do bear in mind that while the flavors will all be improved, the color of whatever you’re putting it in will alter.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs 5 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 cup butter, divided
- 1 onion, quartered
- 1 tart apple – peeled, cored, and quartered
- 1 pound chicken livers, rinsed and trimmed
- ¼ cup brandy
- 2 tablespoons heavy whipping cream
- 1 teaspoon lemon juice
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter, melted
Instructions
- Set aside 1/2 cup butter to soften slightly.
- Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
- Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
- Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
- Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
- Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 320 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this Pate. Nice smooth taste, no whang on the back of the palate. Easy to make. Will be my go to pate in future.
This was the best chicken liver pâté I have ever tried (and I’ve tried several)!! I didn’t have brandy, so I skipped it. It was creamy, smooth, and had no bitterness. This will be my go-to! Thanks!!!
4.20.19 Didn’t want to do the flaming brandy step (I’m not fearless), so I added it early to the chicken livers while they were cooking, allowing enough time for the alcohol to cook off and just leave the brandy flavor. I also did not add the melted butter at the end (mostly for presentation concerns) and just garnished with some chopped parsley. I had some caramelized onion on hand, so I did garnish/top some of the pate crostini with it, which by the way, was a delicious variation. The addition of the apple is a good one, as I think it tempers what often can be a somewhat harsh liver flavor…it works! Nice spreading consistency, mellow flavor, creamy, good recipe! Having pate-loving friends over tomorrow for Easter dinner, so I think they’re in for a treat. Thanks for sharing.