1    Place dry mustard powder, cream, erythritol, and fiber syrup in a saucepan and bring to a slow simmer over medium heat

2   Add egg yolk, vinegar, and chili flakes while constantly whisking until the color becomes slightly lighter.

3   If the mustard is too runny for your liking, add guar gum powder a pinch at a time, constantly whisking until desired consistency is reached.

4   Store in a jar and refrigerate