Gordon Ramsay Chicken Liver Pate Recipe

I thought pâté was for fancy people. The kind of thing you serve at a dinner party with vintage wine and forced small talk. So the first time I made it? Total disaster. Overcooked livers. Gritty texture. Bitter finish. I didn’t even realize you could overcook something so small. Then I watched how Gordon does it. It wasn’t just about flavor—it was about finesse. Timing. Butter. Heat control. Suddenly, pâté wasn’t intimidating. It was tactical.

Here’s the version that actually works—the one that gave me the confidence to serve this at my last gathering (and yeah, they asked for the recipe).

Why This Works (And Where Most Go Wrong)

Most people fail at pâté for two reasons:
1. They overcook the livers. You want them barely pink in the center—not gray and rubbery.
2. They under-blend. Smooth isn’t just about texture—it’s what allows the fat and flavor to emulsify properly.

Ramsay’s version nails this with:

• A low simmer to control doneness
• High butter-to-liver ratio for richness
• Resting the livers post-cook, so residual heat finishes the job without drying them out
• Cream at the end to round it out and keep it spreadable straight from the fridge

Ingredients That Actually Matter

• 227g chicken livers – Use fresh. No sulfury funk. Avoid frozen unless it’s your only option.
• 85g unsalted butter – Split into 15g for cooking and 70g for blending. Do not skimp here.
• 2 garlic cloves, minced – Don’t brown them. Burnt garlic ruins the entire batch.
• 1 shallot, minced – Milder than onion; gives sweetness and depth.
• 1 tbsp fresh thyme – Earthy, aromatic—don’t sub dried unless desperate.
• 2g sea salt + 2g black pepper – Start here, adjust after blending.
• 120ml water – Adds moisture without diluting flavor. Don’t sub with stock.
• 30ml heavy cream – Loosens the blend, rounds the flavor.

How To Make Gordon Ramsay Chicken Liver Pâté

Trim the chicken livers—remove any visible sinew or greenish patches (that’s bile; it’s bitter). Set them aside on paper towels to dry slightly.

In a medium pan over medium heat, melt 15g of butter. Add shallots and garlic. Sauté for about a minute—just soft, no color.

Add the thyme, salt, pepper, and livers. Stir once, then add the water. Bring to a gentle simmer, cover, and cook for 4–8 minutes. You’re watching for this: the outside of the livers should be browned, but the inside still rosy pink. Check by slicing one open.

Kill the heat, leave the lid on, and let the livers rest in the pan for 5 minutes. This step is critical. It lets the heat carry over without overcooking.

Transfer everything—solids only—to a blender. Add the remaining 70g butter in chunks and blend until silky. Add cream slowly while blending to adjust consistency. Scrape down the sides. Taste. Need more salt? Add it now.

Spoon into ramekins. Press cling film directly on top so no air hits the surface (this prevents oxidation). Chill for at least 2 hours.

What Gordon Ramsay Says About This Dish

“Don’t overcook the livers—leave them just a touch pink inside. That’s how you keep the pâté silky, not grainy.”
Tried this. Nailed the timing once I started slicing one liver at 4 minutes. You’ll feel the difference in the final texture.

“Push for balance—earthiness from thyme, richness from butter, brightness from seasoning.”
It’s true. The thyme is the difference between “just liver” and “restaurant-level.”

“Serve with pickled onions or chutney—it cuts through the richness.”
Yup. Especially if you’re serving this with wine or rich bread.

What I Got Wrong (And How I Fixed It)

• First try: Used frozen livers. Tasted metallic. Never again.
• Second try: Cooked too long. Turned chalky. Learned to check doneness by slicing.
• Didn’t chill long enough: Flavor wasn’t cohesive. Needs full 2+ hours to set and mellow.
• Didn’t use plastic wrap properly: Top oxidized. Now I press the wrap directly onto the surface.

Variations That Actually Hold Up

• Duck livers – Richer, more elegant, if you can find them. Slightly longer cook time.
• Sherry or cognac – Swap 30ml of the water with booze when cooking livers for deeper flavor. Let it reduce slightly before blending.
• Chili or smoked paprika – For a spicy, smoky version. Use sparingly or it’ll overpower the base.
• No cream version – Add more butter and a splash of water instead. Still smooth, just slightly denser.

Pro Tips That Change the Game

• Chill ramekins before filling – Helps the pâté set faster and more evenly.
• Use a high-speed blender – Food processors can’t match the smoothness.
• Top with clarified butter – Creates a natural seal and elevates presentation.
• Rest before serving – 15 minutes at room temp takes off the chill and brings out the flavor.

Storage + Leftover Moves

• Fridge: Airtight, lasts 3–4 days. Always press film to the surface.
• Freezer: Up to 1 month. Thaw in fridge overnight before serving.
• Reheat? Not really. It’s meant to be cold. If spreading straight from fridge is tough, let it sit out 10 minutes.

FREQUENTLY ASKED QUESTIONS

Q: Can I use rotisserie chicken livers instead?
A: No. You need them raw to control the cook. Pre-cooked will go gritty.

Q: Why does Gordon Ramsay’s pâté taste smoother?
A: Butter ratio + undercooking slightly + high-speed blending. All three matter.

Q: What herbs can I sub for thyme?
A: Fresh rosemary (minced), sage, or even tarragon work—but go light or it’ll dominate.

Q: Is pâté supposed to be pink in the middle?
A: The livers should be slightly pink before blending. The final pâté will look tan and creamy, not pink.

Q: Can I make this dairy-free?
A: Technically, yes—use duck fat or olive oil instead of butter, and skip the cream. Texture will be less silky.

Try More Recipes:

• Gordon Ramsay Chicken Piccata Recipe
• Gordon Ramsay Chicken Tenders Recipe
• Gordon Ramsay Roast Chicken Recipe