This bold, garlicky Caesar dressing gets its deep, savory backbone from anchovy paste and plenty of freshly minced garlic, brightened with a good squeeze of lemon juice and a touch of Dijon for tang. Pasteurized egg yolks are whisked into a silky emulsion as the olive oil streams in slowly, building that classic thick, spoon-coating texture without any separation. A handful of finely grated Parmesan folds in at the end for salty depth, rounded out with black pepper and a pinch of salt to taste. It's the kind of dressing that turns a simple romaine salad into something restaurant-worthy, and it keeps beautifully in the fridge for a few days so you can dress greens all week long. This one is a solid pick for a soy free kitchen, letting you enjoy real Caesar flavor without a second thought.
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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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