Country Liver Pate

1. 1

   In 10 inch skillet over medium high heat add 1/4 cup butter.

2. 2

   Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.

3. 3

   Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.

4. 4

   In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.

5. 5

   In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.

6. 6

   Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.

* Per serving · 4 servings · Values may vary.

No additional tips available.