Campbell's Mock Hollandaise

1 can Cream of celery soup
1/2 c Milk
2 tb Butter or margarine
2 tb Lemon juice
2 ea Egg yolks, slightly beaten

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.