This bold, garlicky dressing comes together the traditional way—whisked by hand until it turns thick, glossy, and clings to the back of a spoon. Rich egg yolks form the emulsified base, while anchovy and freshly grated garlic build deep savory flavor, and a good hit of lemon juice keeps everything bright and balanced. Olive oil goes in slowly, drop by drop at first, until the texture turns luxuriously creamy without a trace of separation. Finely grated Parmesan folds in at the end for that unmistakable salty, nutty finish Caesar dressing is known for. It's an easy make-ahead staple that keeps well in the fridge for salads, roasted vegetables, or a dip for crisp romaine, and it's a solid choice for a gluten free kitchen.
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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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