![Potato Chips with Whipped Beurre Blanc](https://cdn.statically.io/img/www.foodandwine.com/thmb/MPl_6lXwP_rNHo3IQaa7m0B_YB8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/recipe1015-xl-potato-chips-with-whipped-beurre-blanc-e6a1641fce0b4c66964fe52a70747ff1.jpg)
Ingredients
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2 cups dry white wine
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1/4 cup white wine vinegar
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1/2 cup sliced shallots
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1 garlic clove, crushed
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3 parsley sprigs
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1 thyme sprig
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3 whole black peppercorns
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1 teaspoon fresh lemon juice
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Kosher salt
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1 1/2 cups crème fraîche
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Chopped chives, for garnish
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Minced shallot, for serving
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Finely grated lemon zest, for garnish
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Salt-and-vinegar potato chips, for serving
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Celery salt, for serving
Directions
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In a saucepan, combine the wine, vinegar, sliced shallots, garlic, parsley, thyme and peppercorns and bring to a boil. Cook over moderate heat until reduced to 1/2 cup, about 20 minutes. Strain into a bowl. Stir in the lemon juice, season with salt and refrigerate until chilled.
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Add the crème fraîche to the wine reduction and beat until soft peaks form, 1 to 2 minutes. Transfer the dip to a serving bowl; garnish with chives, shallot and grated lemon zest. Serve with potato chips and celery salt for sprinkling.
Make Ahead
The dip can be refrigerated for 2 days.
Suggested Pairing
A light, fresh white wine.