1. Peel and chop the shallots and crush the pepper with a mortar. Put together with the wine, martini and rice vinegar in a small saucepan and reduce to 100 ml over medium heat.
2. Meanwhile clarify the butter on a low temperature (do not boil). Then skim off the solid components of the butter.
3. Sift the reduction and let it cool down.
4. Separate the eggs and give the yolks to reduce. Stir continuously over low heat until a smooth cream is obtained.
5. Remove the cream from the stove, add the cayenne pepper and slowly stir in the clarified butter.
6. Mix 2 tablespoons of the cream with the miso paste in an extra bowl. Then put it back in the pot.
7. Season to taste with lemon and salt.
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