Classic dish, classic preparation. Well, I did one thing different: Dijon mustard. Just in time for the holiday parties. A lot of liver flavor with back notes of garlic, onion, and thyme. I hope you like it.

1 pound chicken livers, trimmed well
2 cloves garlic
1 small onion, diced
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons cognac
Salt and pepper to taste
1 teaspoon Dijon mustard
12 tablespoons butter
Salt and pepper to taste
Sesame seeds
Crackers or bread to serve

2 cups water

In a sauce pan add water, livers, onions, bay leaf, thyme, and garlic. Bring to a simmer and cook until livers are pink inside.

Using a slotted spoon place livers, onions, and garlic (remove bay leaf) into a blender.

Add cognac, 4 ounces cooking liquid, and Dijon mustard and blend.

Blend for 2 minutes. Add 2 tablespoons butter until all butter is used. Remove to ramekin and refrigerate.

Serve with crackers, bread, or celery.