Campbell's Mock Hollandaise

Course : Seafoods
Serves: 1
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1 can cream of celery soup
2 tablespoons butter or margarine
2 large egg yolks -- slightly beaten
1/2 cup milk
2 tablespoons lemon juice

Preparation / Directions:

In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups.

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