Liver pâté, often simply called pâté, is a spreadable paste made primarily from liver, typically from poultry (such as chicken or duck), pork, or beef. It is a popular delicacy in many countries and is enjoyed as an appetizer or a sandwich filling.
The origin of liver pâté is somewhat unclear and likely dates back centuries. However, it gained prominence in French cuisine where it is known as “pâté de foie gras” (literally “paste of fattened liver”). Foie gras specifically refers to liver from ducks or geese that have been specially fattened, which is considered a delicacy in French gastronomy.
Liver pâté variants are found in many culinary traditions around the world, including in European, Middle Eastern, and Asian cuisines. It is typically made by finely grinding or pureeing the liver and combining it with fat (often butter), seasonings, and sometimes other ingredients such as herbs, spices, onions, or cognac. The mixture is then cooked and chilled to create a smooth, spreadable texture.
Overall, liver pâté has a rich history rooted in various culinary traditions, but its French variant, pâté de foie gras, is particularly renowned for its luxurious and complex flavors.
Keto Liver Pâté
Ingredients:
- 6 Tbsp unsalted butter or ghee, divided
- 1/3 cup minced onion
- 1 pound chicken livers
- Salt
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1/4 cup cream or nut milk if you are dairy free
Instructions:
Heat 2 tablespoons of the butter or ghee in a large sauté pan on medium heat. Let the butter brown. Add the onion and sauté for 1 minute, then add the livers with some salt. Brown the livers for a few minutes on each side. Once the livers have browned, add the thyme, garlic, and sauté another minute. Take the pan off the heat. Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.
Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.
The pâté will last about a week in the fridge. Serve over low carb crackers or use as a dip for your veggies.
