This creamy Caesar dressing comes together with pasteurized egg yolks, anchovy paste, and a good hit of garlic and fresh lemon juice for brightness. The trick is in the technique: olive oil gets whisked in a slow, steady stream until the whole thing turns thick, glossy, and emulsified without any shortcuts. Dijon mustard and Worcestershire sauce add depth and a savory backbone, while grated Parmesan folds in at the end for that classic salty, umami finish. Season it with salt and black pepper to taste, and you've got a spoon-coating dressing that clings to crisp romaine exactly the way it should. Since none of this relies on any added sweeteners, it's an easy one to keep on hand for an added sugar–conscious kitchen. It keeps well in the fridge for a few days too, so a quick shake before serving brings it right back to that silky texture.
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In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, Dijon mustard, lemon juice, grated garlic, and Worcestershire sauce until smooth and uniform.
While whisking constantly, add the olive oil in a very thin, steady stream — starting with just a few drops at a time — until the mixture thickens and emulsifies into a creamy dressing that coats the back of a spoon.
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