Use this sauce to baste the Cornish hens listed in the blog or for turkey and other poultry. I double the recipe to baste a turkey.
½ cup butter
½ cup dry white wine
1 ½ teaspoon salt
½ teaspoon sage
Melt the ½ cup butter in a small skillet. Remove the skillet from the heat. Add rest of basting sauce ingredients to butter in skillet and mix well. Baste every 20 – 30 minutes.