"Once, to break the tyranny of a long flight I emulsified a pat of butter that came with the dinner roll into the vinaigrette that came from the salad and made a passable beurre blanc using heat from the plate the entrée came on. I topped that with a pinch of Malden salt (I keep a small tin of it with me at all times). It was an improvement."
–JBF Award Winner Odessa Piper
