Heat the butter slowly in a pot.

Collect the clear part of the butter in a container, separating the white whey.

Let the clarified butter cool.

Put the 3 egg yolks into a large, heatproof bowl.

Add a splash of white wine, a few drops of lemon juice, and a pinch of salt.

Place the bowl over a pot of simmering water (Caution: Not too hot, otherwise it will turn into scrambled eggs).

Whisk everything thoroughly until the egg mixture becomes frothy and slightly creamy.

Turn off the stove.

Very slowly add a thin stream of the cooled, clarified butter to the egg mixture.

Whisk constantly with a whisk so that the butter combines evenly with the eggs without curdling or the egg scrambling.