In a large stainless steel skillet, melt butter on medium heat.
Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Most livers have membrane removed but if not, it's a white film that should easily be pulled off.
Start with a hot pan and don't overcook the liver to avoid dry and rubbery texture.
Use a food processor for smooth consistency. Stick blender will not work.
Flavor variations: use red wine instead of coconut aminos; olive oil instead of butter for a richer depth of flavor; add fresh herbs like thyme and rosemary; add a tablespoon of mayonnaise.
Store in the refrigerator in an airtight container for up to 2 weeks or freezer for up to 3 months.
Recipe makes 3 cups or 16 servings. Serving size is 2 ounces.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.