Sides & Appetizers

 
 

Aioli Sauce

Serves 4 people

Prep time : 30 min

Preparation:

  1. place the yolk in a shallow bowl

  2. using a fork start stirring. the yolk and add one tsp of lemon juice

  3. add the garlic

  4. stir some more

  5. as you stir clockwise or counterclockwise with the fork, add droplets of oil.

  6. you will be stirring constantly adding drops of oil and the mayo will firm up as you add 1 tsp of lemon juice for every 20 turns of the fork.

  7. once the mayo has firmed up, add salt to taste.

Ingredients

  • 2 room temperature egg yolk

  • 1 cup of vegetable or olive oil

  • 4 tsp lemon juice

  • 1 garlic clove, minced

  • salt to taste

 
 

Chicken or Duck Liver Pate

Serves 4 people

Prep time: 15 min

Cook Time: 25 min

Total: 40 min

 

Ingredients

  • 8 oz livers

  • 6 Tbps unsalted butter

  • 2 cloves garlic (minced)

  • 1 medium shallot ( minced)

  • 1 Tbsp Fresh thyme leaves

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 cup of water

  • 2 Tbsp heavy cream

Preparation

  1. Trim connective tissue from the livers.

  2. Melt the butter in a skillet over medium heat.

  3. Brown the shallots and garlic in the butter for 1 min.

  4. Add the livers, thyme, salt, pepper, and water.

  5. Turn the heat up and bring to a simmer.

  6. Then cover to cook the liver for 4-8 min until the center is slightly pink.

  7. Turn the heat off and leave the livers in the pan for 5 min, then drain the livers.

  8. Transfer the liver to a food processor and puree it, gradually adding the heavy cream to a creamy consistency.

  9. Add salt and pepper to taste

  10. Transfer the mix to small ramekins, wrap them with plastic wrap to keep the air out and let chill for 4-6 hrs.

  11. Served on point toast with some cornichons.