Egg yolks, anchovy paste, garlic, Dijon, and a good hit of Worcestershire form the savory backbone here, whisked until glossy and completely smooth. The real magic happens when extra-virgin olive oil gets streamed in drop by drop, building an emulsion that turns thick, creamy, and rich without any cream in sight. Fresh lemon juice keeps things bright and cuts through the depth of the anchovy and garlic, while finely grated Parmesan folds in for that unmistakable salty, savory finish. It whisks up by hand in just a few minutes and keeps well in the fridge for whenever a salad needs that classic, punchy, garlicky edge. Because the oil doing the heavy lifting here is straightforward olive oil, this dressing is a natural fit for a seed oil free kitchen. Spoon it over crisp romaine or use it as a dip — either way, it delivers all the bold, briny flavor of a great Caesar.
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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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