Whipped Beurre Blanc Dip

Name: Whipped Beurre Blanc Dip
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (720 ml)
Cuisine: French Classic
Ingredients: 2 cups (480 ml) White Wine; 1/4 cup (60 ml) White Wine Vinegar; 1/2 cup sliced (80 g) Shallot; 1 clove Garlic; 3 sprigs (3 g) Parsley; 1 sprig (1 g) Thyme; about ½ tsp (1 g) Pepper; 1 tsp (5 ml) Lemon Juice; 1 1/2 cups (360 ml) Creme Fraiche

Independent adaptation of a publicly published Dave Beran recipe. Not affiliated with, sponsored by, or endorsed by Dave Beran.

DIP · POTATO CHIPS, VEGETABLES & FISH

A dip for potato chips, vegetables & fish.

Dave Beran's whipped beurre blanc dip for chips.

On the jar

WHIPPED BEUR

Method: blend
Yield: about 3 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

White Wine 480 mlWhite Wine Vinegar 60 mlLemon Juice 5 mlCreme Fraiche 360 ml

Ingredients

White Wine2 cups (480 ml)
White Wine Vinegar1/4 cup (60 ml)
Shallot1/2 cup sliced (80 g)
Garlic1 clove
Parsley3 sprigs (3 g)
Thyme1 sprig (1 g)
Pepperabout ½ tsp (1 g)
Lemon Juice1 tsp (5 ml)
Creme Fraiche1 1/2 cups (360 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Whipped Beurre Blanc Dip wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 3 national awards

Charred Lemon Salad Dressing★ STARRED KITCHENOn the jar: CHARRED LEMO
Honey Lemon Vinaigrette★ STARRED KITCHENOn the jar: HONEY LEMON
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.

Adapted from a Dave Beran recipe (Dave Beran / Food & Wine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dave Beran / Food & Wine (published as “Whipped Beurre Blanc Dip”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar