Recipe: Campbell's Soup Sauces (Sour Cream, Cheese, and Hollandaise, 1960's)

CAMPBELL'S SOUP SAUCES
Source: Campbell's Soup ad in Good Housekeeping magazine 10/1/1965

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SOUR CREAM SAUCE
Use as a chicken topping, vegetable topping.

1 (10 oz) can Campbell's Condensed Cream of Celery, Chicken, or Mushroom Soup
1/2 cup sour cream
Water or milk (as needed)

Combine (undiluted) soup with sour cream in a saucepan. Heat; stir now and then and then thin as desired.

Makes about 1 1/2 cups sauce.

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CHEESE SAUCE
Use on omelets, burgers, vegetables.

1 (10 oz) can Campbell's Condensed Cream of Celery, Chicken, or Mushroom Soup
2 to 4 tablespoons milk
1/2 cup shredded Cheddar cheese

Combine (undiluted) soup, milk and cheese in a saucepan. Heat until cheese melts. Stir often.

Makes about 1 1/2 cups sauce.

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HOLLANDAISE SAUCE
Use on open sandwiches, fish, vegetables.

1 (10 oz) can Campbell's Condensed Cream of Celery, Chicken, or Mushroom Soup
1/4 cup mayonnaise
2 to 4 tablespoons water
2 to 3 tablespoons lemon juice

Combine (undiluted) soup and mayonnaise in a saucepan. Add 2 to 4 tablespoons water and lemon juice. Heat; stir now and then.

Makes about 1 1/2 cups sauce