Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it. It has a tangy flavor, with a bit of sting, which complements brisket perfectly. I use greek yoghurt here instead of mayo, as brisket is rather fatty and I think the slightly leaner yoghurt is a better match.

Serves: 4

Ingredients

ImperialMetric
3/4 cups thick greek yoghurt
2 tbsp ketchup
2 tbsp horseradish cream
2 tsp Worchestershire sauce
salt
2 dl thick greek yoghurt
2 tbsp ketchup
2 tbsp horseradish cream
2 tsp Worchestershire sauce
salt

Instructions

Mix the ingredients in a bowl, add salt to taste. If you want to add more sting, add more of the horseradish cream.