This dressing keeps every bit of bold, garlicky punch you want from a classic Caesar, built on pasteurized egg yolks for a silky, emulsified base that whisks up thick and glossy. Anchovy paste and a splash of Worcestershire sauce bring that deep, savory backbone, while fresh lemon juice and grated garlic keep things bright and punchy. Olive oil gets streamed in slowly until the whole thing turns creamy and coats the back of a spoon, no blender required. A little salt and cracked black pepper at the end round out the flavor so you can taste and adjust exactly how you like it. It's a great homemade option to reach for during pregnancy, since you know precisely what went into the jar. Toss it with crisp romaine and crunchy croutons, or use it as a dip for roasted vegetables — either way, it keeps well in the fridge for whenever the craving hits.
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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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