A controversial subject around here, for sure, and one that does not have a one size fits all answer. What works for me may not work for you and vice versa. If someone believes that it could be a trigger situation then I would advise that a substitute be found; personally I occasionally make dishes that there is no adequate substitute and in those instances, which are less than ten times a year, I'll use the alcohol that the recipe calls for. Again, that's me and I know that I don't have an issue with the minuscule amount of residual alcohol in the finished dish or being tempted to take a swig from the bottle as I'm cooking. If you're concerned about the ingestion or even having alcohol in the house I would take the conservative approach and make another dish.