Bright lemon juice, savory anchovy, and a touch of garlic come together in this bold, creamy vinaigrette that whisks up smooth and pourable in just minutes. Egg yolks and a slow stream of olive oil give it that classic emulsified texture, while grated Parmesan adds a salty, nutty depth that ties the whole thing together. It's punchy enough to wake up a simple green salad but versatile enough to spoon over grilled chicken, roasted vegetables, or a hearty grain bowl. Worcestershire and Dijon add extra layers of savory complexity without any fuss. Keep it jarred in the fridge for a few days and just give it a quick shake before serving. This is a great option to add to a gluten free recipe rotation, since every component here is naturally suited to the way you already cook.
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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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