Pork Liver Mousse

This recipe is a winner, developed by Daniel Blue, and one of Mark Decker's favorites. The Downhouse team whipped this up for the Cochon555 competition.
June 04, 2015


Clarify the butter: Heat unsalted butter slowly in a pan until completely melted and foam starts to form on the top. Strain the melted butter through cheesecloth in a fine-mesh sieve (the solids remain behind). Leave to cool.

Chop the liver into cubes. Purée the liver in a food processor and add the eggs 1 by 1 until fully incorporated. Add the salt and garlic powder and drizzle in the clarified butter until the mousse is smooth.*

Pour into ramekins or canning jars (covered), and place in a hot water bath to steam (oven or stovetop) until set.

The pork liver mousse will hold safely for 5 days.

* This yields a grainy liver mousse. If you want it completely smooth, you need to scrape it through a fine-meshed sieve (preferably a tamis, or drum sieve).

About this recipe

Daniel Blue (sous-chef for Hunky Dory Treadsack.com) made the pork liver mousse that wowed the crowds at Houston’s Cochon555. Here is a simplified recipe for the home cook


  • 1 pound pork liver
  • 1 pound butter
  • 4 eggs
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
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