In the top of a double boiler over barely simmering water, whisk together the egg yolks, 1 tablespoon lemon juice, white wine, mustard and 1/2 cup of the butter. Season with salt and pepper. Whisk in 1/2 cup of the butter. Continue whisking until all the butter is absorbed. Whisk in the remaining butter. The mixture should have the same consistency as mayonnaise.