Spirits Potato Chips with Whipped Beurre Blanc Be the first to rate & review! Chef Dave Beran loves the combination of Champagne and potato chips. For this dip, he took inspiration from the classic French butter sauce beurre blanc, spiked with shallots, wine vinegar and herbs. By Dave Beran Dave Beran Instagram Award-winning chef Dave Beran is chef-owner of Pasjoli, an elevated French bistro. Using the bounty of produce available in Southern California, the restaurant pays homage to French cuisine. Taking inspiration from Parisian markets, Pasjoli showcases Beran's creative touch on bistro fare rooted in classic French cuisine. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 3 cups beurre Ingredients 2 cups dry white wine 1/4 cup white wine vinegar 1/2 cup sliced shallots 1 garlic clove, crushed 3 parsley sprigs 1 thyme sprig 3 whole black peppercorns 1 teaspoon fresh lemon juice Kosher salt 1 1/2 cups crème fraîche Chopped chives, for garnish Minced shallot, for serving Finely grated lemon zest, for garnish Salt-and-vinegar potato chips, for serving Celery salt, for serving Directions 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. 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. Rate it Print