Perfect Pâté Recipe

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Perfect Pâté Recipe - Simple and delicious
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This pâté recipe is one of my favorites. I must admit that learning how to prepare and consume organ meats has been a journey for me! It took me a while to learn to like most organ meats, but this pâté recipe has a mild and savory flavor and I liked it right away.

Organ meats are an excellent source of iron, fat soluble vitamins, B-vitamins, and more. They are often called “nature’s multivitamin” and with good reason as they are one of the most nutrient dense foods available. Like bone broth, organ meats were once a commonly consumed food but they have been largely forgotten in our fast-paced world.

Some organ meats are difficult to prepare, but this pâté recipe is simple enough for even a beginner cook to make easily and its mild flavor is a great introduction to organ meats. It can be served on grain free crackers, cucumber, or other vegetable slices. I’ve found that my children naturally love pâté when it is made this way, especially if they are served it at a young age.

Our youngest daughter was given bone broth, liver, small amounts of meat and a lot of fermented and cooked vegetables as first foods and she now loves a wide variety of foods. I’ve talked before about our “Food Rules” that we follow with our children to teach them to like a wide variety of foods and how these rules (guidelines) were derived from my mother’s French heritage. I’ve heard it said that “The French enjoy food more and obsess about it less” and I think that the French are also great at focusing on a diverse and (mostly) real food diet with an emphasis on healthy fats, properly prepared organ meats, and exquisite vegetables.

Perfect Pâté Recipe - Simple and delicious

Perfect Pâté Recipe

A delicious pâté recipe that uses fresh liver, spices, herbs, and butter for a creamy and velvety pâté that can be served on homemade crackers or vegetables.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 5 hours 38 minutes
Calories 139kcal
Author Katie Wells


1 ½ cups



  • In a medium size skillet, melt 3 tablespoons of the butter.
  • Add the finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
  • Meanwhile, trim the connective tissue off of the livers.
  • Add the livers to the pan and sprinkle with salt, pepper, and thyme, and add the bay leaf if using.
  • Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
  • Add the brandy or scotch and cook until it thickens, 2-3 minutes.
  • Remove the skillet from the heat and let it cool for about 5 minutes.
  • Discard bay leaf.
  • Put the livers in a food processor or blender and puree until smooth.
  • While blending/pureeing, add the remaining butter and cream if using.
  • Add more salt and pepper to taste, if desired.
  • Once mixture is completely smooth, remove it from blender and put in ramekins or a glass container and cover tightly.
  • Put in the refrigerator for at least 5-6 hours or overnight (preferred) to harden and let the flavors meld.
  • Serve with homemade grain free crackers or vegetables. 
  • Enjoy!


Nutrition Facts
Perfect Pâté Recipe
Amount Per Serving
Calories 139 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 8.5g53%
Cholesterol 40mg13%
Sodium 278mg12%
Carbohydrates 1.4g0%
Fiber 0.3g1%
Sugar 0.4g0%
Protein 0.5g1%
* Percent Daily Values are based on a 2000 calorie diet.


You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.
I like to make vegetable chips by cooking turnips and beets in coconut oil and serve on that.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

If you’ve been hesitant to try offal, this pâté recipe is a great place to start!

If it is your first time to consume organ meats, please let me know how you liked it!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


26 responses to “Perfect Pâté Recipe”

  1. Emily Avatar

    How would you cook and serve it to your baby? I followed your bone broth recipe and she loves it! I want to add liver to it but I’m not sure how to cook/serve it to her.

  2. Carin Avatar

    I’m want to feed my baby liver but feel hesitant about this recipe because of the liquor…? How else do you suggest preparing liver for babies and the whole family? Thanks!

  3. Rachel C. Avatar
    Rachel C.

    This is the 2nd batch we have made at our house- the first flew out of the fridge so fast! I’ve always be a fan of pate, but its nice to have a delicious, junk-free, homemade version handy. Thanks for the great recipe!

  4. Simon Avatar

    Is there a substitute for the heavy cream? I’m allergic to dairy but maybe I could use coconut milk instead?

  5. Denise Avatar

    I love pate! Thank you for posting this recipe. I had bariatric surgery earlier this year, and pate was a godsend during my “pureed foods only” stage. I’m onto solid foods now, but I still love pate for the protein and taste!

  6. Marie Avatar

    I just recently made pate for the first time last week and I loved it! I ate liver as a child so I don’t have an issue with the flavor, I actually like it. But recently I have started adding organ meats to my family’s weekly meals and I thought I’d try something different. So happy I did. I experimented with it the second time I made it and added sour cream and a few slices of cheese when I blended it up in the food processor. So yummy! Thanks for sharing your recipie!

  7. Lauren Avatar

    Thanks for the recipe! I have been dragging my feet about getting offals into my diet. Would this recipe work for beef liver? I know it has a more pungent flavor than chicken or duck, but it’s what I have in my freezer.

  8. Allyson Avatar

    I love liver! It’s scary at first but now it’s something I really crave. When I lived in Greece I remember my father-in-law chasing me around the house with a forkful trying to get me to eat it. Wish I had listened to him sooner!

  9. angela Avatar

    This is great…I just tried liver for the first time a few week ago and love it with onions. Have been wanting to try a pate.

    Is it normal for leftover liver to turn green? I sauteed liver, onions, and butter. When I took the leftovers out of the fridge parts of the liver had turned green. Liver was in the fridge for about 48 hrs in a airtight glass container.

  10. Chrissie Avatar

    I love pate! I add diced bacon to mine from time to time. It’s delicious on grilled summer squash, atop scrambled eggs, or or in lettuce wraps.

  11. Sara Anthony Avatar
    Sara Anthony

    Hi there!

    The ingredients aren’t listed 🙂 excited to try it as the last time I made pate didn’t turn out so good…

  12. Sylvie Avatar

    Hi Katie, the ingredients for this recipe is missing. This is a recipe I would like to try. Thanks

  13. Sallie Avatar

    Looks good – would like to know what ingredients are though! Always looking for new ways to prepare offal.

  14. Marisa Avatar

    I’d love to try this! Looks like the ingredient list got forgotten 🙂

      1. Devon Avatar

        Is cream supposed to be one of the ingredients? Because I see cream in the recipe…I’ve only had liver once and it was store bought and I hated it. I really want to try this though!

      2. Ashley Avatar

        Can you do this recipe with beef liver? I just bought so much grass fed beef liver. I am trying to see what to do with it–going from vegetarian to eating organ meat is a HUGE shift for me!

  15. Jessica Avatar

    Hmmm…I don’t see the ingredients. Is it just me? It sounds delightful though. I love pate, but I hate that store bought has sodium nitrite in it. I want to try this recipe!

  16. janette Avatar

    Thank you for the recipe. My kids love liver (both chicken and beef) and I adore pate as well. I love new ways to prepare one of our favorite organ meats!

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