Combine the butter, thyme, and sage in a small saucepan over high heat.
Once the butter has fully melted, reduce the heat to medium and stir the butter constantly. Your butter will begin to foam before browning.
Nice your butter turns golden brown, immediately remove the saucepan from the burner. Discard the herbs.
Serve and enjoy!
Notes
This makes 1 cups of sauce.
This brown butter sauce is best served over pasta. We like to drizzle it on top of ravioli and tortellini.
Stirring the butter constantly helps prevent the foam from boiling over the sides of the pot.
Other herbs you can use include basil, bay leaves, and rosemary. If you are going to use unsalted butter then you will want to add two teaspoons of salt to the pot.
You can store your brown butter in an airtight container in the fridge for up to 3 months.
Reheat your brown butter by warming it in a small pan or pot over low heat.