Replace white wine with Champagner or Prosecco for a sauce béarnaise? : AskCulinary
I’ll cook dinner a sauce béarnaise and serve it alongside with red meat and purple wine.
The reciepe calls for about 1dl of white wine. Since we may not drink the bottle for dinner, I do not need to open a entire bottle of white wine, however most effective use 1dl of it.
I’ve left over prosecco and fizz, each opened a number of weeks in the past, however re-sealed with vacuum corcs.
Can I change the white wine with glowing wine? Is my wine too previous? Is it too candy? Will the CO2 have any have an effect on at the consequence?