Look, the whole point of a substitute is to let you keep cooking. The recipe police aren’t coming to your house. (Though if they do, offer them a glass of your substitute stew—they’ll probably stay for seconds.)
I made that Coq au Vin with beef broth, a splash of red vinegar, and a single dried porcini mushroom. It was so good my husband asked for the wine’s name. I just smiled. Now you know how to smile, too.
A Final Cheeky Tip
Always taste your substitute before you pour it in. If it tastes terrible alone, it will be weirdly fine after cooking, but start with something you’d sip. Life’s too short for sour sauce.
So go raid your fridge. That bottle of forgotten wine, that jar of broth, that lonely mushroom—they’re all potential Burgundy imposters. And honestly? Sometimes the imposter steals the show.
