Bright lemon juice, sharp Dijon mustard, and finely minced anchovy come together into a bold, savory base that whisks up smooth and glossy in minutes. A slow, steady stream of olive oil brings it to a pourable emulsion — thinner than a classic Caesar dressing, so it clings without weighing down your greens. Freshly grated Parmesan and a generous crack of black pepper round it out with that salty, umami punch Caesar fans crave. It keeps well in the fridge for a few days, ready to shake and drizzle over crisp romaine or roasted vegetables whenever the mood strikes. This one's a genuinely solid pick for a low FODMAP kitchen, delivering all the punchy, savory flavor without any of the usual guesswork.
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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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