Silky, garlicky, and built on real anchovy depth, this dressing comes together the traditional way — whisked egg yolks slowly emulsified with a steady stream of extra-virgin olive oil until it turns thick, glossy, and coats a spoon. Bright lemon juice and a touch of Dijon mustard keep the flavor sharp and balanced, while finely grated Parmesan folds in for that salty, savory finish Caesar dressing is known for. A few cracks of black pepper and a pinch of salt round it out into something restaurant-worthy, no bottled dressing required. It keeps beautifully in the fridge for up to five days, so it's easy to make ahead and have on hand for salads, roasted vegetables, or a drizzle over grilled chicken. This version is a great fit for a soy free kitchen, letting you enjoy that classic, punchy Caesar flavor 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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