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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

1. 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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