This vinaigrette leans on bold, savory ingredients that give it that unmistakable Caesar punch without needing anything sweet to round it out. Bright lemon juice, Dijon mustard, and a garlicky anchovy paste form the backbone, whisked with pasteurized egg yolks into a silky, emulsified base. A slow stream of extra-virgin olive oil brings it together into a dressing that's thick enough to coat a spoon but still easily pourable, and a finishing dose of finely grated Parmesan and cracked black pepper adds that salty, umami depth Caesar fans crave. It's a savory-forward dressing through and through, which makes it a smart pick if you're keeping added sugar out of the mix. Shake it up right before serving and drizzle it over crisp romaine, grilled chicken, or roasted vegetables for a dressing that tastes like the classic without any sweetness sneaking in.
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In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
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