Julie Bagel's Liver Mousse Pate'

(carl) #1

Originally published at: http://blog.2keto.com/recipe/julie-bagels-liver-mousse-pate/

This is a staple at my house. Well, ok. Just for me. But I live at my house so that’s true!

Jule Fox McClure from Fox Hill Kitchens brought this to one of my Keto Minifests and it was a huge hit, especially when spread on her crispy crunchy Bagel Holez!

Even if you don’t eat liver, you need to try this. It’s half butter. The chicken liver flavor is mild. It’s delicious!

Picture coming soon…[wpurp-searchable-recipe] - - chicken livers, butter (four sticks), shallots (small dice), extra dry sherry ((optional)), salt, pepper, thyme (to taste), Melt 4 oz of the butter and gently saute the shallots, add some salt pepper and thyme. ; Add the livers and cook until just a little pink remains insideremive the livers to a vitamin, or large blender. Deglaze the pan with the sherry and reduce until thick and syrupy. Add to blender, scrape well to get it all!; Cover blender, turn on and add the room temperature butter through the hole in lid add while it's running, adjust the speed to get a very smooth emulsion.; Add the other ingredients, maybe a bit at a time. ; TASTE! I always add more salt. But I do a bit of tinkering with the other spices at this point. Slightly over seasoning seems to make it just right after chilling.; If you want it silky smooth, put it through a China cap or fine strainer. Press all of that goodness through.Taste again.; Pour into your preferred serving containers cover and chill. ; - [/wpurp-searchable-recipe]


Read this as “mouse liver pate… “

Not dislexic… i swear…:zipper_mouth_face:


I make something very similar, if it is just me eating it, I don’t worry so much about the smoothness, if for a dinner party, I go the extra mile.

Honestly I like the rustic nature of the not so smooth liver pate when you don’t fiddle with the straining so much.


I always add a clove of minced garlic to the saute as well because I like the flavor. Additionally a little heavy cream to the puree works wonders, too :slight_smile:

(Cheryl Meyers) #5

Thank you for this – since I live overseas, I can only dream of what this would be like on a Julie bagel hole… :wink: Will just have to make my own.

(Seth Girardin) #6

Great recipe. Love “Julie Bagels”… :wink:

(Jim) #7

I made this today, but I don’t see any nutrition information. Can anyone provide that? It makes a ton of pate. The recipe says four servings, but that must mean enough pate for four people for a month.


Where the recipe states “Add the additional ingredients”, I don’t see where there are any additional ingredients. Am I missing something?

(Jim) #9

Nope. That that I could tell. There was nothing additional for me to add and it came out great.


I love chicken livers, but I only use 1 stick of butter for 1 pound of livers! (I also saute garlic with them and add fresh parsley when blending).

(carl) #11

I find this to be so filling and satisfying that I have no interest in food of any kind for hours after eating it. It’s just magic.

(Alec) #12

Ditto, Carl. I used a much more basic recipe of half butter and half chicken livers, but it still turned out beautiful. And you are spot on, so satiating. I was full after 3 mouthfuls.

(Bunny) #13

Top with caviar …mmmmm


It’s one of my favorite things to stuff celery with lol -much to my husbands dismay! :smiley:

(Jim) #15

How long would you all say this will keep refrigerated ?

(PSackmann) #16

And can it be frozen?

(Sarah Lynn) #17

This is such an amazing recipe! I became obsessed with making it after you mentioned it the first time on the podcast, despite my apprehension of chicken livers. It did not disappoint. As another mentioned, it does make a ton. Any reason you couldn’t freeze it?

(KCKO, KCFO) #18

I freeze chicken liver pate all the time. Just let it sit out to room temp. before serving it. It is wonderful food.


I think it means to add the livers etc from the pan to the blender?