Whip the white wine, egg yolks, lemon juice, salt and pepper with the mixer until you get a creamy and slightly thick consistency. The blender must always keep the entire amount in motion! Be careful not to let anything stick to the edges or bottom.
When everything is well lightened and creamy, gradually fold the previously prepared, room-warm butter in flakes into the egg sauce.
When the sauce is smooth, thick and glossy, add freshly chopped herbs and serve as desired.
Preparation Tip:
The herb hollandaise goes well with asparagus but also with meat, eggs, vegetables, etc..
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