Classic Beef Liver Pâté
Tastier than store-bought, made from the simplest ingredients! Classic beef liver pâté will please everyone, even children who don’t usually like liver. And if you add some cognac and spices, it will delight any gourmet. You can also make it with pork or chicken liver.
Updated : 10 July, 2025
Easy
About 30 min.
Ingredients
500 grams
Beef liver
120 grams
Butter
1
Carrot
1
Onion
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can replace beef liver with chicken, pork, or turkey liver. You can use fresh or frozen liver. If using frozen, thaw it properly in the refrigerator beforehand.
Step 2
Rinse the beef liver, remove membranes and any blood. Cut into large chunks. Bring 1 liter (about 4¼ cups) of water to a boil in a pot, add the liver, and cook for about 15 minutes until done, skimming off any foam.
Step 3
Transfer the cooked liver to a plate and let it cool. Cut it into medium pieces. Reserve a bit of the broth. If you wish, you can blend the liver immediately while it’s still hot, adding some broth, and then blend again later with the vegetables and butter (step 7).
Step 4
Peel the carrot and grate it on a coarse grater.
Step 5
Peel the onion and finely chop it.
Step 6
Heat 20 g (about 1½ tablespoons) of butter (or clarified butter) in a skillet over low heat. Add the carrot and onion, and sauté, stirring, until golden, for 5-7 minutes. Pour 2-3 tablespoons of the broth into the pan, season with salt and pepper, and cook, stirring, for another 5 minutes. Remove the pan from heat and let the vegetables cool.
Step 7
Place the beef liver, the remaining room-temperature butter, and the sautéed carrot and onion into a blender.
Step 8
Blend the mixture to your desired consistency. It can be a smooth, creamy paste or a thicker purée with small pieces of carrot and onion remaining. Adjust the texture as you like. Season with salt and pepper to taste and blend again.
Step 9
Transfer the liver pâté into a jar. Store in the refrigerator for no longer than 3 days. Enjoy your meal!