A quick and easy shortcut
recipe for a tasty Hollandaise-like sauce to serve over vegetables
or fish.
Hollandaise
Celery Sauce
- 1 (10.5-ounce) can condensed
cream of celery soup, undiluted
2 tablespoons butter
2 tablespoons lemon juice
2 large egg yolks
- In a saucepan, combine
cream of celery soup, milk, butter, lemon juice, and egg yolks.
Cook over low heat just until thickened, stirring constantly.
Do not boil. Serve over cooked vegetables or fish.
Makes about 2 cups.
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