This creamy, tangy dressing comes together with bright lemon juice, savory anchovy paste, and plenty of fresh garlic whisked into a smooth, emulsified base. Extra-virgin olive oil goes in slowly, drop by drop at first, until the whole thing turns glossy and thick enough to coat the back of a spoon. A touch of Dijon mustard adds depth while coconut aminos rounds out the savory notes without any heavy or processed flavors. Freshly ground black pepper and a good pinch of salt finish it off, letting the garlic and lemon really shine through. It's a great option for an anti-inflammatory kitchen, since it leans on whole, simple ingredients rather than bottled dressings full of additives. Keep a jar of this in the fridge and you've got a punchy, restaurant-quality dressing ready for salads, grilled vegetables, or a drizzle over roasted chicken.
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In a small bowl, whisk together the pasteurized egg yolks, anchovy paste, lemon juice, Dijon mustard, garlic, and coconut aminos until smooth and fully combined.
While whisking constantly, add the olive oil in a very thin, steady stream — start with just a few drops, then increase to a thin drizzle — until the dressing is thick, emulsified, and coats the back of a spoon.
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