Basic Cream Sauce:

1 can cream of mushroom soup
1/3 to 1/2 c. milk

Combine the soup with the milk; heat. Serve over cooked vegetables or fish.

Hollandaise Sauce:

Basic Cream Sauce
2 tbsp. each butter and lemon juice
2 egg yolks, slightly beaten

To the Basic Cream Sauce, add the butter, lemon juice and egg yolks. Simmer until just thickened (about 5 minutes), stirring constantly.