- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 12 Times
- 4 ounces (112 g) chicken livers, “trimmed”—meaning remove the tissue that connects liver sections to each other, and any fat (there shouldn’t be much)
- Salt and pepper
- 1 tbsp (14 g) butter
- 2 ounces (56 ml) red wine vinegar
- 2 ounces (56 ml) olive oil
- Sauté pan
- Wooden spoon
Season the livers with salt and pepper. Heat the butter in the sauté pan over medium heat until it foams and subsides. Add the livers to the pan and sear on both sides, about 3 minutes per side. Remove the livers and allow to cool for a few minutes.
Place the livers in the blender. Return the pan to the heat and stir in the vinegar, scraping all that goodness from the bottom of the pan with the wooden spoon. Remove the pan from the heat and add the vinegar to the blender with the livers. Add the olive oil and blend until smooth. Season with salt and pepper as needed.
© 2004 Anthony Bourdain
Nutritional information includes 1/8 teaspoon of added salt per serving.