Creamy Liver and Brain Sauce

Introduction & Inspiration

Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes.

It's super easy to whip up and provides a light, nutrient dense addition to accompany various types of meals.

I hope you'll like it.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

125ml Creamy Liver and Brain Sauce

Main Ingredients:

50g Veal Liver

75g Pig Brains (washed and cleaned)

25g Oxtail Fat

Salt To Taste

Recipe Instructions

Wash and clean your pig brain to remove any bone fragments, blood and membrane from around it.

Place the veal liver, brains and salt into a high speed blender and blend until smooth. Pour the contents of the blender into a small pan. Add the fat and cook on low heat for several minutes until all the fat has melted. Stir regularly.

Perform a quick taste test and add any additional seasoning if required.

Once the liver and brain sauce is cooked, pour the pan contents back into the blender and re-blend the sauce briefly to ensure a super smooth texture for serving.

Pour the creamy liver and brain sauce into a serving jug ready for use.

Tips

Check out my Oxtail - Slow Cooker recipe for instructions on how to make this delicious meat and fat.

Use the Recipe Search functionality on the website to discover how to incorporate Creamy Liver and Brain Sauce into various dishes.

If you do not have any oxtail fat on hand, then substitute with lard or tallow.

Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Video

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