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Campbell's Mock Hollandaise


Course : Seafoods
Serves: 1
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Ingredients:


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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