This bold, garlicky dressing gets its punch from anchovy paste, fresh lemon juice, and plenty of cracked black pepper, whisked into pasteurized egg yolks until glossy and thick. A slow, steady stream of extra-virgin olive oil builds the emulsion into something rich and creamy that clings to every leaf, while grated Parmesan adds a salty, savory finish. It's whisked entirely by hand, so you control the texture from the first drop of oil to the last taste of lemon and garlic. Tangy, savory, and deeply umami, this is the kind of Caesar dressing that makes a simple romaine salad feel special. It's a solid pick for an added sugar–free kitchen, and it keeps well in the fridge for easy use throughout the week.
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In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, garlic, Dijon mustard, and Worcestershire sauce until smooth and fully combined.
Whisk in the lemon juice until the mixture is uniform.
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