ERIC KIM ₿

Beef liver mousse recipe

Beef Liver Mousse Recipe

Beef liver mousse is a rich and silky pâté that’s perfect for appetizers, spread on toast points, crackers, or served with pickles and fresh vegetables. This recipe is straightforward and yields a smooth, flavorful mousse that’s sure to impress your guests.

Ingredients

  • 500g (1.1 lbs) beef liver, cleaned and trimmed
  • 200g (7 oz) unsalted butter, divided (softened)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine or brandy
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon ground allspice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons heavy cream (optional, for extra creaminess)
  • 1 tablespoon brandy or cognac (for serving, optional)

Instructions

  1. Prepare the Liver:
  • Rinse the beef liver under cold water and pat dry with paper towels.
  • Slice the liver into small, uniform pieces to ensure even cooking.
  1. Sauté Aromatics:
  • In a large skillet or frying pan, melt 50g of the butter over medium heat.
  • Add the finely chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  1. Cook the Liver:
  • Increase the heat to medium-high and add the sliced liver to the pan.
  • Sear the liver pieces until browned on all sides but still slightly pink in the center, about 3-4 minutes. Avoid overcooking to keep the mousse smooth.
  • Season with salt, pepper, thyme, and allspice.
  1. Deglaze:
  • Pour in the dry white wine or brandy to deglaze the pan, scraping up any browned bits from the bottom.
  • Let the mixture simmer until the liquid is reduced by half, about 3-4 minutes.
  1. Blend the Mixture:
  • Transfer the liver and onion mixture to a food processor or blender.
  • Add the remaining 150g of softened butter in small pieces.
  • Blend until the mixture is completely smooth. For an ultra-smooth texture, you can pass it through a fine sieve after blending.
  1. Finish the Mousse:
  • Return the smooth liver mixture to the skillet over low heat.
  • Stir in the heavy cream (if using) to achieve desired creaminess.
  • Taste and adjust seasoning with additional salt and pepper if necessary.
  1. Chill:
  • Pour the mousse into a terrine, ramekins, or a bowl.
  • Smooth the top with a spatula.
  • Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the mousse to set.
  1. Serve:
  • Before serving, you can optionally drizzle a little brandy or cognac on top for added flavor.
  • Serve chilled with toast points, crackers, pickles, cornichons, or fresh vegetable sticks.

Tips & Variations

  • Smooth Texture: For an extra silky mousse, pass the blended mixture through a fine mesh sieve or chinois to remove any remaining bits.
  • Flavor Enhancements: Incorporate a splash of balsamic vinegar or a teaspoon of Dijon mustard for additional depth of flavor.
  • Herbs & Spices: Feel free to experiment with other herbs like rosemary or sage, or add a pinch of nutmeg for a subtle warmth.
  • Storage: Beef liver mousse can be stored in the refrigerator for up to one week. It also freezes well for up to two months—just ensure it’s tightly wrapped to prevent freezer burn.
  • Presentation: For an elegant touch, garnish the mousse with fresh herbs, a sprinkle of black pepper, or thinly sliced toasted baguette.

Enjoy your homemade beef liver mousse as a luxurious appetizer or a delightful addition to your charcuterie board!

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