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Liver Mousse with Balsamic Onion

Liver mousse, balsamic onions, vegetables, and bread all in a white plate.

Want to be all fancy this Easter? Why not serve some Liver Mousse with Balsamic Onion as an appetizer while your guests wait for the main course? Get some fresh, crusty bread, pickles and a butter knife and your appetizer is ready to serve. The best part, you can do it ahead of time! So when you’re ready to serve, just get it out of the fridge and set it on your serving plate. How awesome is that?

Top view of liver mousse, balsamic onions, vegetables, and bread all in a white plate.

Recently I went out with my girls and as an appetizer we ordered some liver mousse with fresh baguette. That was the moment when I realized that I absolutely love liver, but have never served it as an appetizer, or as a mousse. We were all very hungry so the little ramekin with liver mousse disappeared in a blink of an eye, not too surprising though, that stuff is good!

Liver mousse and balsamic onions on crusty bread with fresh greens, pickles and carrots on a white plate with a butter knife.

Going through the isles of the grocery store the other day, my eye caught a glimpse of chicken liver and in an instant I knew that it was coming home with me and I knew exactly what I was going to make with it. As fast and easy as it comes together, it’s a shame I didn’t make it before.
If you do a cheese plate as an appetizer, consider also adding a charcuterie board with sliced deli meats & a ramekin of this liver mousse.

Liver mousse, balsamic onions, vegetables, and bread all in a white plate, and liver mousse and balsamic onions on crusty bread with fresh greens, pickles and carrots on a white plate with a butter knife all on a burlap sheet.

Simple Appetizer recipes:


Liver Mousse with Balsamic Onion

5 from 1 vote

A simple liver mousse recipe with balsamic onions that makes for a great appetizer or side dish.

Author: Marina | Let the Baking Begin
Course: Appetizer, Side Dish
Cuisine: French
Keyword: liver mousse
Calories: 219 kcal
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings


Liver Mousse

  • 1 lb chicken liver
  • 3/4 cup onion thinly sliced
  • 1/2 stick butter 1/4 cup
  • 1 Tbsp chopped dill and/or Parsley
  • Salt & Pepper

Balsamic Onion

To cover

  • 1/2 stick butter 1/4 cup, melted


  1. In a well oiled skillet, on medium high heat, sear livers on each side until cooked, about 1 minute per side. Remove to a plate. To the same skillet, add 3/4 thinly sliced onions & sauté them until golden in color. Remove to the same plate that seared liver is in. Allow to cool.
  2. In a clean skillet, add oil & thinly sliced onions. Sweat the onions until they start to caramelize slightly and become translucent. Add the 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar & 4 Tbsps white wine. Stir until the sugar is dissolved & most of the liquid is evaporated. Sprinkle with salt & pepper to taste.

  3. In a food processor combine cooled seared livers & onions until very smooth. Add 1/2 stick butter and process again until smooth. Add salt & pepper to taste. Add finely chopped parsley and/or dill and mix together.
  4. Distribute the mouse between ramekins and tap them against the counter several times to even out the layer of mousse. Add enough butter to cover the mousse.
  5. Refrigerate until ready to serve.

Recipe Notes

Serving Suggestion:
Serve with fresh baguette or bread, with Balsamic Onions & pickles on the side.

Nutrition Facts
Liver Mousse with Balsamic Onion
Amount Per Serving (4 g)
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 391mg130%
Sodium 87mg4%
Potassium 359mg10%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 20g40%
Vitamin A 12562IU251%
Vitamin C 25mg30%
Calcium 23mg2%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Vera

    Love this, its so easy to make. I do want to give you a tip or who ever else might be wondering about the “iron” aftertaste. If you soak it in milk for a few hour it will get rid of the iron taste, improve the taste and lighten the color.

    · Reply
  • Mrs. P

    This looks delicious! Can the mousse be made using a blender instead of a food processor? I just got married and have very few appliances to work with! Thanks!

    · Reply
    • Hi Mrs. P,
      I am not sure how powerful your blender is, but I know that if its one of the more powerful ones then it shouldn’t be a problem.

      · Reply
  • Marina

    Oh I love it! My husband and I like to get the liver pâté’ at Papa Hayden and this totally reminded me of it. I want some now. Thank you:) ( pinned)

    · Reply
    • You’re welcome 🙂 Thanks for commenting!

      · Reply

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