This creamy, garlicky Caesar dressing whisks together anchovy paste, Dijon mustard, and a bright hit of fresh lemon juice for that classic tangy, savory punch. Olive oil goes in slowly, drop by drop, until the whole thing emulsifies into a rich, spoon-coating dressing with real body. A finishing swirl of grated Parmesan rounds out the flavor with salty depth, while grated garlic and a touch of Worcestershire keep every bite layered and complex. Since the yolks called for here are pasteurized, this version comes together with the same silky texture and bold flavor you want from a classic Caesar, minus any of the usual worry. It's an easy make-ahead too — just whisk or shake before serving if it separates in the fridge. A great pick for anyone who wants a genuinely craveable Caesar dressing that fits a pregnancy-safe kitchen without missing a beat.
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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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