This dressing gets its bold, savory punch from anchovy paste and Dijon mustard, with fresh lemon juice and finely grated garlic keeping every bite bright and sharp. Pasteurized egg yolks are whisked into the base first, then extra-virgin olive oil is streamed in slowly until the whole thing turns glossy, thick, and creamy enough to coat a spoon. A touch of Worcestershire sauce deepens the umami, while salt and black pepper round out the seasoning so nothing tastes flat. The whole thing comes together in one bowl with just a whisk, no cooking required, and keeps well in the fridge for whenever salad night strikes. It's a great option to have on hand for a dairy free kitchen, since you get all that classic, garlicky, anchovy-forward flavor without any guesswork at the table. Drizzle it over crisp romaine or use it as a dip for roasted vegetables — either way, it delivers steakhouse-level flavor in under ten minutes.
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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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