Silky, rich, and packed with bold umami flavor, this dressing gets its deep savory backbone from anchovy paste, fresh garlic, and a good hit of Dijon mustard, all whisked into pasteurized egg yolks until glossy. A slow, steady stream of extra-virgin olive oil brings everything together into a thick, spoon-coating emulsion, brightened with fresh lemon juice and finished with nutty grated Parmesan. It's the kind of dressing that clings perfectly to crisp romaine and doesn't need a single shortcut to taste like the real deal. Make it ahead and let it chill in the fridge for a few hours — the flavors only get better as they mingle. This one is a great pick for a gluten free kitchen, no compromises on that classic Caesar punch.
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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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