Melt 4 oz of the butter and gently saute the shallots, add some salt pepper and thyme.
Add the livers and cook until just a little pink remains insideremive the livers to a vitamin, or large blender. Deglaze the pan with the sherry and reduce until thick and syrupy. Add to blender, scrape well to get it all!
Cover blender, turn on and add the room temperature butter through the hole in lid add while it’s running, adjust the speed to get a very smooth emulsion.
Add the other ingredients, maybe a bit at a time.
TASTE! I always add more salt. But I do a bit of tinkering with the other spices at this point. Slightly over seasoning seems to make it just right after chilling.
If you want it silky smooth, put it through a China cap or fine strainer. Press all of that goodness through.Taste again.
Pour into your preferred serving containers cover and chill.