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Liver Mousse


Liver mousse showed up on fine dining menus a few years back, and I think it actually revitalized the Shabbos-morning liver course, which seemed to be fading out. Whatever the reason, this rich and creamy version is one of our favorites.


Prepare the Liver Mousse

1. In a large heavy skillet, heat oil over medium heat and sauté the onion, seasoned with one teaspoon salt and 1/4 teaspoon pepper, until the onion is deeply golden, about 40 minutes. Allow to cool.
2. In a high-powered blender or food processor, pulse the liver four to five times.
3. Add sautéed onions, remaining one teaspoon salt and 1/4 teaspoon pepper, hard-boiled egg, paprika, mayonnaise, and parve whipping cream. Blend until very smooth. Taste and adjust seasoning.


For eggs that have a jammy yolk that is never chalky, bring a half-inch of water to boil in a medium pot. Once it boils, add in your eggs, cover the pot, turn the flame to medium/high, and set your timer to nine-and-a-half minutes. When the timer rings, immediately remove the pot from the fire and transfer the eggs to ice water to cool.


Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger and Michal Frischman