Whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water.

Continue to whisk rapidly, drizzling in the butter. Be careful not to let the eggs get too hot or they will scramble.!

Whisk until the sauce has thickened and doubled in volume, turning into a creamy yellow and smooth sauce.

Set aside while preparing the rest of the eggs benedict.

I added a bit of the liquid (bacon fat, garlic, old bay) from the shrimp and whisked to blend and then scooping onto the top of the eggs.