For the hollandaise, melt the butter. Skim the foam from the top, reserving the butter that is clarified. Place the egg yolks and wine in a metal bowl. Place over a hot water bath, and beat until frothy.
Incorporate the butter slowly, starting with a few drops. Increase to a thin stream, stirring constantly until a creamy, homogenous sauce has formed.
Keep warm, but make sure that the sauce doesn't come to a boil. Season to taste with lemon juice, salt, and pepper and serve.