Recipe: Basic Cream Sauce, Hollandaise, Mornay and Sour Cream Sauce (Campbell's Soup, 1970's)

BASIC CREAM SAUCE:
Combine 1 (10 3/4 ounce) can condensed Campbell's Cream of Celery or Chicken or Mushroom Soup with 1/3 to 1/2 cup milk. Heat; stir. Serve with cooked vegetables. Makes 1 1/2 cups

VARIATIONS:

HOLLANDAISE SAUCE:
To Basic Cream Sauce add 2 tablespoons each butter
and lemon juice and 2 egg yolks, slightly beaten. Simmer until just thickened (about 5 minutes), stirring constantly. Serve with cooked vegetables or fish. Makes 1 3/4 cups

MORNAY SAUCE:
To Basic Cream Sauce add 1/2 cup shredded natural Swiss cheese, 2 tablespoons grated Parmesan cheese. Heat until cheese melts;
stir often. Serve over cooked meats, poultry, fish, vegetables, or poached eggs. Makes 1 1/2 cups

SOUR CREAM SAUCE:
Cook 1/4 cup chopped onion in 1 tablespoon butter until tender. Stir in Basic Cream Sauce, substituting 1/2 cup sour cream for milk in Basic Cream Sauce recipe, and 1/8 teaspoon paprika. Heat; stir. Serve with cooked noodles, meats, or poultry. Makes 2 cups

Source: Recipe card, Home Economics Department, Campbell Soup Company, 1970's