John Myers
Liver in Wine and Shallot Sauce
The perfect liver in wine and shallot sauce recipe with a picture and simple step-by-step instructions.
- 400 g Turkey liver TK
- 125 g Fresh shallots
- 125 g Fresh onions
- 2 tbsp Clarified butter
- Salt and pepper
- 0,25 liter White wine dry
- 200 ml Cream 30% fat
- 50 g Cold butter
- 0,5 bunch Chopped parsley
- After the turkey liver had thawed in the refrigerator, I rinsed it under cold running water and patted it dry. Then cut into strips of even thickness and let rest until the other ingredients have been processed.
- Next, the onions are peeled, halved and cut into fine strips.
- Now the clarified butter is heated in the pan and the onions are steamed until translucent. The liver strips are now added and fried briefly and vigorously. Only then season with salt and pepper. Remove the liver and onions from the pan and set aside.
- In the meantime, I’ve peeled the shallots. In the pan you used before, bring the wine and cream to the boil and let the shallots simmer in it until they are soft.
- Now the cold butter is added to set. If it is still too thin for you, you can add some cornstarch diluted in water.
- Finally we add the liver with the onions again and let the whole thing warm up again. Add the chopped parsley and serve with mashed potatoes or boiled potatoes.
- In the absence of eggs, we had boiled potatoes this time. Was delicious too. Under “Mashed or crushed potatoes with a difference” you can read why I needed eggs. Unfortunately, I couldn’t make mashed potatoes like this.
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