Poultry Liver in Red Wine with Homemade Tartar Sauce

Clean the shallots and cut them into half-moons. Clean the liver, season with salt and pepper.

In a wide pan, melt one-third of the butter over medium heat, add the shallots, and sauté them until golden brown, stirring frequently. Set aside.

Add the second third of the butter to the pan and let it foam. Add the liver and sear it for 2 minutes on both sides.