In his cookbook The French Laundry Cookbook , Keller details his "low and slow" approach. He gently "sweats" the shallots in butter and cooks the livers just until they are no longer raw—never browning them. Browning creates bitterness in livers.
Thomas Keller famously pairs this mousse with a (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). Why This is the "Full" Chicken Liver Mousse Recipe Many blogs offer a "Thomas Keller inspired" recipe that uses half the butter and skips the straining. That is not his recipe. chicken liver mousse recipe thomas keller full
By cooking the livers gently, reducing the wine to syrup, and forcing the puree through a sieve, you aren't just making a spread. You are performing a culinary alchemy that turns a 99-cent organ meat into a luxurious, cloud-like mousse that would cost $24 per portion at The French Laundry. Course: Appetizer / Hors d'Oeuvre Cuisine: French / American Nouveau Prep time: 30 minutes Cook time: 15 minutes Chill time: 6 hours In his cookbook The French Laundry Cookbook ,