Bold anchovy and garlic get worked into a smooth paste before the eggs and lemon juice bring everything together, giving this dressing its signature savory backbone. The real magic happens when you slowly stream in the olive oil while whisking — that patient, thin drizzle is what turns the mixture thick, glossy, and spoon-coating. A little Dijon and Worcestershire round out the tang, while fresh lemon juice keeps the whole thing bright instead of heavy. Whisked by hand in one bowl, it comes together in minutes and keeps well in the fridge for salads, dips, or drizzling all week long. This one is a solid pick for a lactose free kitchen, so you can toss it over crisp romaine without a second thought.
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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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