Combine the shallots, garlic, cream, mustard, dill, salt, and pepper in a saucepan over high heat. Stir and cook for 15 seconds.
Whisk in the eggs, bring to a boil, and cook for 30 seconds. Remove from the heat. This sauce can be made ahead and refrigerated, then warmed before serving. Serve immediately.
Yield: 1 1/2