Grease and Weeds

This is critical to enjoying homemade sourdough.  In other places it's called dipping oil, a crumble of herbs in a shallow tile with some olive oil poured over.  

Here's how it's meant to be done.  

In a small sauce pan melt some butter.  Add garlic, quite a bit; it'll depend on the garlic really.  Pour in olive oil. We do about a 16 oz usually.  Leave on very low heat and put in a tablespoon or two of minced rosemary.

While it simmers, warms is really a better term, finely mince up a bunch of fresh herbs, whatever you like, in whatever quantity appeals.  Granny (who named this fine condiment) does a great job of mincing.  Finely chopped green onions are a nice addition.

Just prior to serving add the minced herbs.   We have a stack of dipping bowls so no sharing is required, but it's usually served in a few shared bowls.  

This is the batch to serve wiith tonites dinner, it's mixed up for ease of transport.  Some of the basil may turn dark, but flavor won't be affected.