Whisked egg yolks form the backbone of this dressing, building into a thick, glossy emulsion as the olive oil streams in slowly. Anchovy paste, garlic, Dijon, and a good hit of Worcestershire give it that bold, briny depth that makes a real Caesar taste like a real Caesar, while fresh lemon juice keeps everything bright and balanced. The technique here is what matters most: patient, steady whisking as the oil drizzles in is what turns a handful of punchy ingredients into a spoon-coating, restaurant-quality dressing. It keeps well in the fridge for up to five days, so it's easy to make ahead and have on hand for salads all week. This version comes together as a dairy free option without sacrificing that classic sharp, savory Caesar flavor everyone's after.
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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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