Whisk the egg yolks and white wine together over a bain-marie to make a sabayon. Whisk continually until the mixture doubles in size and into a pale-yellow colour.
Add the melted clarified butter to the egg mixture and whisk until all ingredients are well combined.
Season to taste with lemon juice, salt, pepper and a pinch of cayenne pepper.
Make the Mousseline sauce
Whip the cream to obtain soft peaks.
Fold the whipped cream gently into the Hollandaise sauce with the use of a rubber spatula. Adjust the seasoning and serve immediately.