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Bring 2 inches of water to simmer in a heavy saucepan large enough to hold a medium sized heatproof glass bowl. Whisk together the yogurt and egg yolks in the bowl and place it over the simmering water. You do not want the water to boil or spill over the top of the bowl.
Whisk the mixture constantly for about 15 minutes until it is thick and smooth. Make sure the heat is at a constant simmer and lower the heat if it starts to get too hot.
Remove sauce from the heat and stir in the lemon juice. If you want to make the sauce a Bearnaise sauce, you can simmer, in a separate pot, 1 tablespoon of fresh tarragon, ⅓ cup tarragon vinegar, 3 tablespoons water and 1 finely chopped shallot until the liquid is reduced to 1 tablespoon. Cool the liquid and add it to the hollandaise sauce with some extra chopped tarragon.