This bold, tangy vinaigrette gets its punch from bright lemon juice, savory Worcestershire, and a garlicky anchovy paste that dissolves right into the base for that classic salty depth. Whisked egg yolks and a slow stream of olive oil bring everything together into a silky, pourable emulsion that clings to every leaf without weighing it down. A few cracks of black pepper round out the flavor, and a well-seasoned finish means every bite lands savory and bright rather than flat. It comes together in one bowl with nothing more than a whisk and a steady hand, and it keeps well in the fridge for quick salads all week. This is a great option to keep on hand for a lactose free table, no special equipment or fuss required.
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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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