Quick game plan
- Why I even made pâté
- Real tries, with what went right and wrong
- My simple, repeatable recipe (with tiny tweaks)
- Fixes for grainy or bitter pâté
- Final verdict
Why I bothered with pâté in the first place
I grew up thinking pâté was fancy and fussy. It looked smooth. It tasted rich. And it made me feel like I was at a grown-up party, even if I was just holding a cracker. So I finally tried to make it at home. You know what? It wasn’t hard. But tiny things matter. Heat, blending, and butter. Lots of butter.
A sneak peek at the luxe pâté photos on Bistro Le Clochard pushed me over the edge and into the kitchen.
I tested three batches over two months. I used livers from Trader Joe’s, Whole Foods, and my local butcher. I played with brandy and bourbon. I tried both a Cuisinart food processor and a Vitamix. I messed up once (okay, twice). Here’s the real talk.
Real Try #1: Weeknight Pâté for My Aunt (and my nerves)
- Store: Trader Joe’s, 1 lb chicken livers
- Pan: All-Clad 10-inch skillet
- Fat: 8 tbsp Kerrygold salted butter
- Booze: 2 tbsp Cognac (leftover from a gift bottle)
- Blender: Cuisinart 14-cup food processor
- Result: Tasty, but a tad grainy
- Score: ★★★★☆
I rushed. I cooked the livers until they were fully brown all the way through. No blush. I thought that was safer. The taste was fine, but the texture felt a bit sandy. Not chalky, but not creamy either. My aunt said, “Good with mustard,” which is kind aunt-speak for “needs help.”
Fix I tried the next day: I warmed 2 tbsp cream and blitzed it in. Smoother, but still not dreamy. Lesson learned: don’t overcook the livers. Leave them rosy in the center, then finish them with carryover heat.
Real Try #2: Holiday Party Board, Big Win
- Store: Whole Foods, 1.25 lb chicken livers (cleaned well)
- Pan: Same All-Clad, medium heat
- Aromatics: 1 shallot, 1 small garlic clove, 1 tsp fresh thyme
- Fat: 9 tbsp Kerrygold butter (yep, more)
- Booze: 3 tbsp brandy
- Blender: Vitamix on low to medium
- Result: Silky, mild, spreadable
- Score: ★★★★★
This time, I cooked the livers till the outsides were browned, but the centers were still pink. I used my Thermapen, and pulled them at about 160°F. They climbed a bit while resting. I’d picked up that temperature tip from this detailed side-by-side test, and it absolutely paid off.
An equally helpful note came from the thorough guide on Simply Recipes, which drove home the same rosy-center rule.
I blended while the mix was warm. I added a splash more butter than the recipe called for. I tasted the salt. I let it set under a thin butter cap in a jar. Served it with cornichons, grainy mustard, and toasted sourdough. People ate it fast. One friend who “hates liver” kept going back. That’s the sign.
Tiny note: brandy gave a round flavor. Bourbon was nice too, but sweeter. If you’re liver-shy, use brandy.
Real Try #3: Picnic Jar Pâté (Yes, Outside)
- Store: Local butcher, super fresh
- Swap: Used onion instead of shallot; added a pinch of smoked paprika
- Tool: Cheap stick blender in a tall jar
- Chill: Packed in a Mason jar and kept on ice
- Result: Very good, a bit rustic; still smooth enough
- Score: ★★★★☆
I wanted an easy travel spread. I’d grabbed the smoked-paprika inspiration from Daring Gourmet, and it brightened the flavor without extra fuss. The stick blender worked fine, but it wasn’t as silky as the Vitamix. My kid liked this batch more, weirdly, because it had more “bite.” I liked the smoky note. I’d do this again for camping or tailgates. Just keep it cold.
The Simple Recipe I Now Trust
This is my base. It makes about two cups.
Ingredients:
- 1 lb chicken livers, trimmed of green bits and sinew
- 8–10 tbsp unsalted butter, divided (start with 8; add more if you want)
- 1 small shallot (or 1/4 small onion), minced
- 1 small garlic clove, sliced
- 1 tsp fresh thyme leaves (or 1/4 tsp dried)
- 2–3 tbsp brandy or bourbon
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1–2 tbsp heavy cream (optional, for extra plush texture)
Steps:
- Prep the livers. Pat them dry. Season with a little salt and pepper.
- Sauté aromatics. Melt 2 tbsp butter on medium heat. Cook shallot till soft. Add garlic and thyme for 30 seconds.
- Brown the livers. Add them in one layer. Cook 2–3 minutes per side. You want browned outsides and a rosy center. A thermometer at 155–160°F is perfect; they’ll finish as they rest.
- Deglaze. Add brandy. Let it bubble 20–30 seconds to cook off the harsh note.
- Blend warm. Put everything into a blender or food processor with 6 tbsp butter. Blend till very smooth. Add the cream if you like. Taste. Add salt if it needs it.
- Jar and seal. Spoon into a clean jar or ramekins. Tap to remove air pockets. Melt 1–2 tbsp butter and pour a thin layer on top to seal.
- Chill. Cover and chill at least 4 hours, or overnight. Serve cold with toast, crackers, or celery sticks.
Notes:
- If using salted butter, hold back a bit on the salt at first.
- If it’s too thick, blend in 1–2 tsp warm water or cream.
- If you want extra silky, strain through a fine mesh sieve before chilling. It’s a little fussy, but it works.
What went wrong (and how I fixed it)
- Grainy texture: I overcooked the livers. Fix: pull earlier (rosy center), blend while warm, add 1–2 tbsp cream or butter.
- Bitter edge: I scorched the garlic once. Fix: add garlic late; keep heat medium. A teaspoon of brandy can also soften the edge.
- Too “livery”: Add a bit more butter, a squeeze of lemon, or 1 tsp Dijon while blending. Also, soak livers in milk for 30 minutes, then pat dry.
- Gray color: That’s normal after chilling. Pour a butter cap on top to keep it pretty.
- Loose pâté: Chill longer, or add a tbsp of softened butter and re-blend, then re-chill.
Serving ideas that people actually liked
- Toasted sourdough or Ritz crackers (don’t judge—Ritz works).
- Cornichons, pickled red onions, or olives.
- A swipe of grainy mustard.
- Apple slices or pears in fall. It pops with the brandy.
- Tiny spoon of jam (fig or cherry). Sweet plus rich? It sings.
A quick Bay Area detour: if you’ve perfected your pâté but still need willing taste-testers—maybe a date or new foodie friend who appreciates buttery chicken liver as much as you do—check out this practical Skip the Games Bay guide. It breaks down where and how to meet locals who’d rather skip the endless small talk and get right to enjoying good food, so your charcuterie board never goes to waste.
Safety and storage (the boring part, but do it)
- Cook livers till the center is at least 155–160°F; carryover will finish it. If you’re nervous, go to 165°F, but keep an eye on texture.
- Chill fast. Don’t leave warm pâté out for hours.
- Keep in the fridge up to 4–5 days with that butter cap.
- Freeze up to 2 months. Thaw in the fridge, not on the counter.
- If you’re pregnant or have health concerns, ask your doctor first. Liver has a lot of vitamin A.
Gear I used and liked
- Thermapen thermometer (saves the batch, honestly).
- All-Clad skillet (even heat makes life easy).
- Vitamix for super smooth, Cuisinart for quick and still good.
- Kerrygold butter for flavor. Plugrá also