This creamy, garlicky dressing builds its punch from pasteurized egg yolks whisked with a rich anchovy paste, fresh garlic, and a spoonful of Dijon mustard until glossy and smooth. Fresh lemon juice adds the bright acidity Caesar dressing is known for, while a slow, steady stream of extra-virgin olive oil turns everything thick and emulsified enough to coat the back of a spoon. Finely grated Parmesan folds in at the end for that salty, nutty depth, rounded out with a touch of salt and freshly cracked black pepper. The whole thing comes together by hand in one bowl, no blender required, and keeps well in the fridge for busy weeknight salads or make-ahead meal prep. It's a genuinely solid pick if you're watching added sugar, since every ingredient here is doing real, straightforward work — no sneaky sweeteners hiding in the mix. Toss it with crisp romaine and a shower of extra Parmesan for the classic version, or use it as a dip for roasted vegetables.
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In a medium bowl, combine the pasteurized egg yolks, anchovy paste, garlic paste, Dijon mustard, and Worcestershire sauce. Whisk together until smooth and uniform.
Whisk in the lemon juice until fully incorporated.
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