Melt clarified butter in a small saucepan, but do not let it get too hot.
Separate the eggs and put the egg yolks in a tall container. Add a little salt and beat with a hand blender until frothy. Add the mustard, pour in the white wine and continue to whisk diligently.
Gradually pour in the clarified butter, continuing to mix steadily. Beat until a creamy, homogeneous mass is formed.
Season to taste with salt, pepper and lemon juice.
Preparation Tip:
Serve the hollandaise sauce with asparagus.
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