FROM MARY CLAYTON’S KITCHEN · BIRMINGHAM, AL
The Four Ways.
My mother kept the house stocked with this mustard. She spread it, dipped it, and even dressed her greens with it. Here’s how it lives on our table now.
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01
The Smash.
A two-patty smash burger, soft potato bun, a generous swipe of True’s on the top side. The mustard hits the hot griddle and turns into something else.
How: Smash thin patties on a hot griddle, salt + pepper. Toast the bun. Spread True’s on the top half — don’t be shy. Stack patty · American cheese · pickle · bun.
The full recipe with timing is in our recipe journal: truesgourmet.com/blogs/recipes
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02
The Spread.
Ham biscuits at brunch. A turkey sandwich at lunch. A grilled cheese at midnight. Anywhere a knife meets bread, this is in play.
How: Skip the mayo. A thin layer of True’s on either side — mustard side meets the meat. Especially good with country ham, smoked turkey, or a sharp cheddar.
Trueheart used to say: nothing wants mustard like a biscuit.
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03
The Dip.
Soft pretzels. Pigs in a blanket. A whole snack platter. Set out a small bowl and don’t talk about it — it’ll be empty.
How: Just spoon some into a small bowl. For a softer landing, fold in a tablespoon of sour cream or mayo per quarter cup — softens it without losing the bite.
This is what we serve when company shows up unannounced.
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04
The Dressing.
Whisked into a vinaigrette over greens. Bitter chicories love this; so do shaved cabbages and fennel. The mustard does the heavy lifting; the oil just goes along.
How: 1 tbsp True’s · 1 tbsp white wine vinegar · pinch of salt · whisk in 3 tbsp olive oil. Adjust to taste. Toss with whatever’s sturdy in the fridge.
Mary Clayton calls this her “Tuesday lunch” — greens, leftover protein, a hard-boiled egg, this dressing.