1/2 c. water
1/4 c. white wine
1/4 c. olive oil
2 T. lemon juice, freshly squeezed
1 T. fresh parsley finely chopped
1 t. garlic, smashed
1 T. French sea salt


Mix all of the ingredients well in a bowl. Set aside half of mixture for basting. Use the other half to rub into the meats about a half hour before cooking.