1 can cream of chicken soup
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. dry mustard
1/2 c. butter, melted
Dash of pepper

In covered blender, blend soup, lemon juice, mustard, and pepper until smooth. With blender running gradually, add butter in a steady stream. Blend 3 minutes and pour into saucepan. Heat over low heat stirring often. (Do not boil.) Serve with vegetables, eggs, and fish. Makes 2 cups.