While the mixture is still warm, purée the livers, aromatics, and butter chunks until completely smooth. Taste and adjust seasoning with extra salt, pepper, or vinegar if needed.
: The use of a brandy or wine reduction (often with shallots and thyme) provides a sophisticated, sweet-savory balance that cuts through the richness. chicken liver mousse recipe thomas keller full
Pass the mousse through a fine-mesh sieve (chinois) into a bowl. This is essential for achieving the trademark velvety texture. While the mixture is still warm, purée the
Kosher salt, freshly ground white pepper, and a touch of nutmeg or allspice. Philosophy | Thomas Keller Restaurant Group Pass the mousse through a fine-mesh sieve (chinois)
| Problem | Why it happens | The Fix | | :--- | :--- | :--- | | | Overcooked livers or too hot blending. | Cook livers to just rose (pink center). Blend at medium speed, not high. | | Bitter taste | You browned the livers or left the bile ducts attached. | Sweat; don't sear. Trim obsessively. | | Thin, runny mousse | Butter was too warm or reduction wasn't reduced enough. | Chill your butter cubes in the freezer for 10 minutes before adding. | | Pink veins in finished mousse | You didn't strain properly. | Use that food mill. No excuses. |
Ensure ingredients like butter are cool but not cold to allow for a smooth emulsion when hit by the warmth of the cooked livers. nytimes.com Chicken Liver Mousse