Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 10-12 large fresh sage leaves
  • 4 medium sprigs fresh thyme (leaves only)
  • 1 small clove garlic, thinly sliced
  • 1 teaspoon fresh lemon juice
  • Flaky sea salt (to taste)
  • Pinch of freshly ground black pepper

Instructions:

  1. Place the unsalted butter in a small or medium light-coloured saucepan over medium heat and allow it to melt completely.
  2. Once the butter foams vigorously, continue cooking. When the foaming subsides slightly (about 3 minutes), add the sage leaves, thyme leaves, and sliced garlic.
  3. Continue cooking, swirling the pan constantly. Watch the milk solids at the bottom turn golden brown. Look for the solids to achieve a deep amber/hazelnut colour and stop foaming.
  4. Achieve the nutty aroma: Immediately remove the pan from the heat just as the solids reach a deep brown colour. Be careful not to let it burn.
  5. Optional: Carefully pour the brown butter and herbs through a fine-mesh sieve into a heatproof bowl, reserving the crispy sage and garlic bits for garnish.
  6. Whisk in the fresh lemon juice immediately; expect a sizzle.
  7. Season the sauce immediately with flaky sea salt and freshly ground black pepper to taste. Serve the Herb Brown Butter Sauce warm.