In a water bath, first beat egg yolks with white wine until foamy.
Gradually beat in the clarified butter (clarified butter).
The hollandaise sauce must not get too hot, nor must the butter be stirred in too quickly, otherwise the sauce will curdle. If it does curdle, stir in 1 tablespoon of very cold water or bind the sauce with cold pieces of butter.
Finally, season to taste with salt, pepper and lemon juice.
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