Browse All Recipes

Marjoram and thyme brown butter

Australian Gourmet Traveller Italian recipe for marjoram and thyme brown butter.

By Lisa Featherby
  • 5 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
This deliciously nutty and fragrant brown butter is drizzled over rotolo di pasta ripieno, but keep the recipe on hand as a tasty final touch for soups, grilled fish and other pasta dishes.


  • 125 gm cold butter, coarsely chopped
  • 6 each marjoram and thyme sprigs


  • 1
    Heat a saucepan over high heat, add butter and cook until foaming and nut-brown (2-4 minutes). Add herbs, season to taste and remove from heat. Serve hot, spooned over sliced rotolo.