PANTRYFLEX

blend · butter emulsion

★ STARRED KITCHENPrep 10 min

Whipped Beurre Blanc Dip

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

Dave Beran's Whipped Beurre Blanc Dip, from the published recipe.

Ratio

Ratio by volume: White Wine 480 ml, White Wine Vinegar 60 ml, Lemon Juice 5 ml, Creme Fraiche 360 ml
White Wine 480 mlWhite Wine Vinegar 60 mlLemon Juice 5 mlCreme Fraiche 360 ml

Ingredients

  • White Wine — 2 cups (480 ml)
  • White Wine Vinegar — 1/4 cup (60 ml)
  • Shallot — 1/2 cup sliced (80 g)
  • Garlic — 1 clove
  • Parsley — 3 sprigs (3 g)
  • Thyme — 1 sprig (1 g)
  • Pepper — 3 peppercorns (1 g)
  • Lemon Juice — 1 tsp (5 ml)
  • Creme Fraiche — 1 1/2 cups (360 ml)

Method

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

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

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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).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

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

Companion jar