Full __hot__ | Chicken Liver Mousse Recipe Thomas Keller

This is not a rustic country pâté; it is a silk-textured, ethereal mousse that balances the irony richness of livers with acidity, sweetness, and fat. Keller’s version is famous for being virtually foolproof if you follow the technique of cooking the livers sous vide or gently in a pan, then emulsifying with cold butter.

Course:

Appetizer / Hors d'Oeuvre Cuisine: French / American Nouveau Prep time: 30 minutes Cook time: 15 minutes Chill time: 6 hours chicken liver mousse recipe thomas keller full

Bon Appétit.

Step 5: Emulsify with Cold Butter

Special Equipment