Post by Chris in NM on May 20, 2003 7:03:50 GMT -6
Mock Hollandaise
from "Creative Cooking With Cambell's Soups" circa 1977
1 can - 10 3/4 oz - condensed cream of celery, chicken or mushroom soup
1/2 c. milk
2 tbl. butter or margarine
2 tbl. lemon juice
2 egg yolks, slightly beaten
In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Makes about 1/2 cups sauce. Serve with cooked vegetables or fish.
from "Creative Cooking With Cambell's Soups" circa 1977
1 can - 10 3/4 oz - condensed cream of celery, chicken or mushroom soup
1/2 c. milk
2 tbl. butter or margarine
2 tbl. lemon juice
2 egg yolks, slightly beaten
In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Makes about 1/2 cups sauce. Serve with cooked vegetables or fish.