1) In a saucepan, pour the stock and bring to a simmer
2) Using a whisk, beat the egg yolks and lemon juice together
3) Add the hot stock to the egg mixture and continue to whisk
4) Add the egg mixture into the hot stock
5) Cook till the sauce thickens, taking care to stir continuously over a low flame
6) Check for seasoning
7) Serve the sauce immediately over seafood.