Sage Brown Butter Sauce

Sage Brown Butter Sauce
salted butter
fresh sage, chiffonade
minced garlic
cracked black pepper
all-purpose (plain) flour and/or heavy cream

Melt the butter slowly and gradually in a saucepan over low heat. Once butter is melted and the sage, garlic, and pepper. Continue heating until the butter turns a golden, nutty brown. The sauce may be served as is, or is may be thickened as desired. This may be done by adding a small amount of flour and whisking in. Or by adding some cream. If using cream, heat it before adding to the butter to prevent the sauce from splitting. Do not bring the sauce to a simmer or boil after adding a thickener.