In a medium, heavy-bottomed sauté pan over medium heat, melt 2 tablespoons of the cold butter. Add the onion, shallots, and garlic. Sweat gently for 3-4 minutes until soft and translucent – . Add the crushed peppercorns, thyme, and bay leaf. Cook 1 minute.
sprig of fresh thyme or a few pink peppercorns (for decoration) Step-by-Step Instructions Step 1: Cleaning and Soaking
: Add the port or brandy to the pan. Scrape up any browned bits and simmer until the liquid is reduced by half (about 30 seconds to 1 minute).
The Ultimate Guide to Thomas Keller’s Chicken Liver Mousse chicken liver mousse recipe thomas keller full
Thomas Keller's chicken liver mousse recipe is a game-changer. The combination of rich, buttery flavor and silky texture is nothing short of luxurious. The shallots and garlic add a depth of flavor that's balanced by the brightness of the white wine and heavy cream. This mousse is perfect for spreading on toasted bread or crackers, and it's also a great addition to a charcuterie board or as a topping for a salad.
Serve this mousse chilled directly from the refrigerator. Pair it with: Warm, crusty French baguette slices or toasted brioche.
Bake for about 1.5 hours, or until the internal temperature reaches 155°F–160°F (68°C–71°C). In a medium, heavy-bottomed sauté pan over medium
1 teaspoon pink curing salt (Prague Powder #1) — Crucial for the pink color and preservation 1.5 teaspoons kosher salt 1/4 teaspoon freshly ground white pepper A pinch of freshly grated nutmeg
1 lb fresh chicken livers, trimmed of sinew and any green spots.
Much like making a mayonnaise, the mousse relies on blending fat (butter) into a protein matrix (livers) while both components are at an identical, warm temperature. Add the crushed peppercorns, thyme, and bay leaf
Madeira or Port wine and Cognac/Brandy for deglazing.
Immediately pour the cooked livers and all pan juices into a blender. Let the mixture sit in the blender for exactly 2 minutes to cool slightly (this prevents melting the butter instantly).