Country Liver Pate

• 1 lb chicken liver
• 3/4 cup butter
• 1/3 cup green onion, minced
• 1 medium garlic clove, minced
• 1/3 cup white wine
• 1/2 teaspoon Frank's red hot sauce
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup mayonnaise

1. In 10 inch skillet over medium high heat add 1/4 cup butter.
2. Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
3. Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
4. In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
5. In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
6. Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.

chicken, butter, green onion, garlic, white wine, s red, black pepper, salt, mayonnaise

Taken from www.food.com/recipe/country-liver-pate-447746 (may not work)