Chicken Liver Mousse Recipe Thomas Keller Full Guide

You just made a recipe with red wine and vinegar. What do you drink with it?

Thomas Keller famously pairs this mousse with a German Riesling Spätlese (slightly sweet). The sweetness cuts the richness of the liver and the acidity of the vinegar. If you prefer red, go with a Beaujolais or a light-bodied Pinot Noir (the same one you cooked with). chicken liver mousse recipe thomas keller full

Remove the thyme sprig and bay leaf from the pan. Reduce heat to medium-low. Add the trimmed livers and kosher salt. Cook gently, turning once, until the livers are just firm to the touch and still slightly pink inside – about 2–3 minutes per side. The internal temperature should reach 140°F–145°F (60°C–63°C). Overcooking makes them grainy and bitter. You just made a recipe with red wine and vinegar

Keller’s sous vide alternative: Seal livers with aromatics and reduced wine in a bag at 140°F (60°C) for 45 minutes. Then strain and proceed. Remove the thyme sprig and bay leaf from the pan

Commercial pâtés use emulsifiers (carrageenan, sodium erythorbate) and high-speed chopping. Keller’s style relies entirely on butterfat and physical refinement, yielding a shorter shelf life but vastly superior mouthfeel.

This recipe is adapted from The French Laundry Cookbook and Ad Hoc at Home. It yields approximately 2 cups of mousse.