This bold, garlicky dressing gets its savory depth from anchovy paste, a good hit of Dijon mustard, and a bright squeeze of fresh lemon juice, all whisked together until smooth. The real magic happens when olive oil is streamed in slowly, whisking the whole time, until the mixture turns thick, glossy, and fully emulsified — no shortcuts, just patience and a steady hand. Garlic and Worcestershire sauce round out the flavor with plenty of punch, while black pepper and salt let you dial in the seasoning exactly how you like it. Pasteurized egg yolks give the dressing its silky, spoon-coating body, so every bite of your salad gets that classic, creamy cling. Once jarred up, it keeps well in the fridge for a few days, ready to dress crisp romaine or drizzle over roasted vegetables. It's a great pick for a dairy free kitchen, delivering all that bold, briny Caesar flavor without missing a beat.
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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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