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jar of brown butter with pink peppercorns and lemon thyme

Brown Butter with Pink Peppercorns and Lemon Thyme

Make this quick and delicious sauce in less than 5 minutes, with only 3 ingredients! It's deceptively flavourful, and the perfect complement to any pasta.
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Cook Time: 5 minutes
Total Time: 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Burnt butter, Butter, lemon thyme, pink peppercorns, Sauce
Servings: 4
Calories: 273kcal

Equipment

  • Frypan

Ingredients

  • 150 g unsalted butter
  • 2 tsp pink peppercorns
  • 4-5 large sprigs lemon thyme (reserve any flowers for garnish)
  • handful of edible flowers optional, for garnish

Instructions

  • Melt the butter over medium-high heat for 3-5 minutes, stirring constantly. You'll see it bubble and foam as the butter begins to brown.
    close up of butter melting in a pan
  • As butter gets hotter and the foam starts to lessen, add in the pink peppercorns and lemon thyme, and continue to stir.
    close up of pink peppercorns and lemon thyme frying in a pan
  • Once the foam has disappeared, the rate of browning will increase rapidly. Keep a close eye on it, tasting as the colour deepens, until it reaches your desired flavour.
  • Pour the sauce out of the pan immediately to prevent it cooking further, and either store it for future use or stir it through freshly cooked pasta.
    jar of brown butter with pink peppercorns and lemon thyme
  • As an serving option, garnish with fresh edible flowers and any lemon thyme flowers that you reserved earlier.
    plate of red dragonfruit pink pitaya tortelli with brown butter pink peppercorns lemon thyme and edible flowers

Nutrition

Calories: 273kcal | Carbohydrates: 9.8g | Protein: 0.4g | Fat: 30.4g | Saturated Fat: 19.3g | Cholesterol: 81mg | Sodium: 316mg | Potassium: 16mg | Fiber: 0.7g | Sugar: 0.5g | Calcium: 14mg
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