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I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards. I made sauce using garlic, onion and tomatoes. Do you have other sauce suggestions or modifications of my recipe? Preferably with little oil.

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@rumtscho you could have said exactly why you closed the question. It was impolite – Theta30 Mar 2 '12 at 20:55
Normally, I only explain to people who are posting for the first time and assume that the others know how StackExchange works. But now you ask for the reasons, I don't mind explaining it. As per the faq, we only accept questions which have one good answer. Open-ended questions which result in a list of equally valid answers are not a good fit for our format. If you have a question about how to improve a specific sauce, feel free to ask that one. – rumtscho♦ Mar 2 '12 at 22:21

closed as not constructive by Mien, rumtscho♦ Mar 2 '12 at 11:58

As it currently stands, this question is not a good fit for our Q&A format. We expect answers to be supported by facts, references, or specific expertise, but this question will likely solicit debate, arguments, polling, or extended discussion. If you feel that this question can be improved and possibly reopened, see the FAQ for guidance.

1 Answer

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My two favorite sauces for liver (I usally have lamb liver or goat liver, which are softer and sweeter than beef liver) are

  • Caramelized onions sauce.

    Put sliced onions with some olive oil in pan at low heat. Some salt. Cook slowly for 30 minutes, stir often, if they become gold or brown too quickly (before getting soft), lower the heat and even add some drops of water. When onions are soft and began to be slightly golden, add a little of sweet white wine or some drops of balsamic vinager. Cook for an additional 10 minutes.

  • Parsley and garlic vinegar sauce.

    Chop garlic and put it in a pan with some olive oil at medium heat. Chop parsley and when garlic begins to toast put it in the pan. Without waiting add half glass of vinegar- I use some kind of light wine or apple vinegar. Let it cook some minutes for it to evaporate in part and become denser.

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