This creamy, tangy dressing comes together with pasteurized egg yolks whisked into a smooth base with anchovy paste, Dijon mustard, and a good hit of fresh lemon juice, then built into a silky emulsion with a slow, steady stream of extra-virgin olive oil. A touch of Worcestershire sauce adds depth, while finely grated Parmesan brings salty, savory richness to every spoonful. The result is a thick, glossy dressing that clings beautifully to crisp romaine and coats the back of a spoon. It keeps well in the fridge for a few days, so you can whisk up a batch and have a low FODMAP-friendly Caesar ready whenever the craving hits. Simple pantry staples and a little patience with the whisking are really all it takes to get that classic restaurant-style texture at home.
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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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