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Finely chop the small shallot.
In a pot, melt some butter and add the chopped shallot. Season with salt and pepper, cooking until the shallot is soft.
Chop a large handful of dill finely.
In a bowl, combine the egg yolks and a dollop of creme fraiche.
Stir in some flour with the shallots and cook for a couple of minutes.
Pour in the chicken stock and let it simmer for about 10 minutes.
Add a generous handful of the chopped dill and cook for an additional couple of minutes.
Temper the cream mixture by gradually adding hot liquid to it while whisking, then return it to the pot, continuing to whisk.
Finish by adding a small squeeze of lemon juice.