Liver Mousse with Balsamic Onion

Fancy up your appetizer course with this Liver Mousse & Balsamic Onions. Easy to make, can be made in advance & delicious beyond words! by LettheBakingBeginBlog.com

Want to be all fancy this Easter? Why not serve some Liver Mousse with Balsamic Onion as an appetizer while your guests wait for the main course? Get some fresh, crusty bread, pickles and a butter knife and your appetizer is ready to serve. The best part, you can do it ahead of time! So when you’re ready to serve, just get it out of the fridge and set it on your serving plate. How awesome is that?


Fancy up your appetizer course with this Liver Mousse & Balsamic Onions. Easy to make, can be made in advance & delicious beyond words! by LettheBakingBeginBlog.com

Recently I went out with my girls and as an appetizer we ordered some liver mousse with fresh baguette. That was the moment when I realized that I absolutely love liver, but have never served it as an appetizer, or as a mousse. We were all very hungry so the little ramekin with liver mousse disappeared in a blink of an eye, not too surprising though, that stuff is good!

Fancy up your appetizer course with this Liver Mousse & Balsamic Onions. Easy to make, can be made in advance & delicious beyond words! by LettheBakingBeginBlog.com

Going through the isles of the grocery store the other day, my eye caught a glimpse of chicken liver and in an instant I knew that it was coming home with me and I knew exactly what I was going to make with it. As fast and easy as it comes together, it’s a shame I didn’t make it before.
If you do a cheese plate as an appetizer, consider also adding a charcuterie board with sliced deli meats & a ramekin of this liver mousse.

Liver Mousse with Balsamic Onion

Prep time:
Cook time:
Total time:

Ingredients

Liver Mousse

  • 1 lb chicken liver
  • ¾ cup onion, thinly sliced
  • ½ stick butter (1/4 cup)
  • 1 Tbsp chopped dill and/or Parsley
  • Salt & Pepper

Balsamic Onion

  • ¾ cups onion, thinly sliced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Brown Sugar
  • 4 Tbsp white wine
  • Salt & Pepper

To cover

  • ½ stick butter (1/4 cup), melted

Instructions

  1. In a well oiled skillet, on medium high heat, sear livers on each side until cooked, about 1 minute per side. Remove to a plate. To the same skillet, add ¾ thinly sliced onions & sauté them until golden in color. Remove to the same plate that seared liver is in. Allow to cool.
  2. In a clean skillet, add oil & thinly sliced onions. Sweat the onions until they start to caramelize slightly and become translucent. Add the sugar, vinegar & white wine. Stir until the sugar is dissolved & most of the liquid is evaporated. Sprinkle with salt & pepper to taste.
  3. In a food processor combine cooled seared livers & onions until very smooth. Add ½ stick butter and process again until smooth. Add salt & pepper to taste. Add finely chopped parsley and/or dill and mix together.
  4. Distribute the mouse between ramekins and tap them against the counter several times to even out the layer of mousse. Add enough butter to cover the mousse.
  5. Refrigerate until ready to serve.

Notes

Serving Suggestion:
Serve with fresh baguette or bread, with Balsamic Onions & pickles on the side.

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Fancy up your appetizer course with this Liver Mousse & Balsamic Onions. Easy to make, can be made in advance & delicious beyond words! by LettheBakingBeginBlog.com

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Comments

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  • Marina

    Oh I love it! My husband and I like to get the liver pâté’ at Papa Hayden and this totally reminded me of it. I want some now. Thank you:) ( pinned)

    · Reply
    • You’re welcome 🙂 Thanks for commenting!

      · Reply
  • Mrs. P

    This looks delicious! Can the mousse be made using a blender instead of a food processor? I just got married and have very few appliances to work with! Thanks!

    · Reply
    • Hi Mrs. P,
      I am not sure how powerful your blender is, but I know that if its one of the more powerful ones then it shouldn’t be a problem.

      · Reply

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