Whisk up a Caesar dressing that's rich, garlicky, and completely spoon-coating creamy without a drop of processed vegetable oil in sight. The base comes together from pasteurized egg yolks, a good hit of anchovy paste, Dijon, and fresh lemon juice, then gets its silky body from a slow, steady stream of extra-virgin olive oil whisked in until it emulsifies. A finely grated garlic clove and a touch of Worcestershire sauce keep things savory and sharp, while grated Parmesan folds in at the end for that unmistakable salty, umami finish. It's a great one to keep on hand for a seed oil free kitchen, since every component here is something you're whisking together yourself, start to finish. Make it fresh for tonight's salad or jar it up and keep it in the fridge for a few days — just give it a good shake before serving.
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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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