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Gather the ingredients together.
Chop the dill, juice the lemon and whip the cream until it just holds its shape.Cut the butter into small cubes.
To make the sauce set up a bain marie with the egg yolks, seasoning, 1 tsp of lemon and a knob of butter.
Whisk over heat for about 2 minutes, or until the mixture has thickened.
Take the bowl off the heat and whisk in the remaining butter gradually with the lemon.
Stir in the dill
Keep warm over the bain marie and just before serving fold in the cream.
Season to taste with the salt and pepper.
Serve immediately.