Potato Chips with Whipped Beurre Blanc

• 2 cups dry white wine
• 1/4 cup white wine vinegar
• 1/2 cup sliced shallots
• 1 garlic clove, crushed
• 1 thyme sprig
• 3 whole black peppercorns
• 1 teaspoon fresh lemon juice
• Kosher salt
• 1 1/2 cups creme fraiche
• 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

1. In a saucepan, combine the wine, vinegar, sliced shallots, garlic, parsley, thyme and peppercorns and bring to a boil.
2. Cook over moderate heat until reduced to 1/2 cup, about 20 minutes.
3. Strain into a bowl.
4. Stir in the lemon juice, season with salt and refrigerate until chilled.
5. Add the creme fraiche to the wine reduction and beat until soft peaks form, 1 to 2 minutes.
6. Transfer the dip to a serving bowl; garnish with chives, shallot and grated lemon zest.
7. Serve with potato chips and celery salt for sprinkling.

white wine, white wine vinegar, shallots, garlic, thyme, black peppercorns, lemon juice, kosher salt, creme fraiche, chives, shallot, lemon zest, salt, celery salt

Taken from www.foodandwine.com/recipes/potato-chips-whipped-beurre-blanc (may not work)