Combine white wine, white wine vinegar, sliced shallots, crushed garlic, thyme sprig, and black peppercorns in a saucepan.

Bring the mixture to a boil over medium heat.

Reduce the heat and simmer until the liquid reduces to 1/2 cup, approximately 20 minutes.

Strain the reduced mixture into a bowl.

Stir in fresh lemon juice and season with kosher salt to taste.

Refrigerate the mixture until thoroughly chilled.

Add creme fraiche to the chilled wine reduction.

Beat the mixture until soft peaks form, approximately 1 to 2 minutes.

Transfer the whipped beurre blanc dip to a serving bowl.

Garnish the dip with chopped chives, minced shallot, and finely grated lemon zest.

Serve the whipped beurre blanc with salt-and-vinegar potato chips and celery salt for sprinkling.