Slightly more protein than fat, so add butter to the top if needed

Another variation: cassieoz1702 1 year ago I use 500g of chicken livers to 350-400g butter and a blob of sour cream (which keeps it a bit spreadable from the fridge). I saute the livers in about 100g of butter, until they're set but a little pink. Then i put it all in the blender while its fairly hot, turn it on and add lumps of the remaining butter through the hole in the lid, then thevsour cream. I season with salt and white pepper. I decant it into 1/2 cup jars and freeze all but one. It keeps in the freezer for many months Another idea for the cooking part: @y.e.2103 1 year ago I found the best way to make liver pate is to blitz the cooked livers in the blender and add pieces of cold butter to the blender one at a time to incorporate...but all good Can also mix in cream cheese!