This dressing whisks together rich egg yolks, savory anchovy paste, and a good hit of fresh lemon juice for that classic tangy, briny punch Caesar dressing is known for. Grated garlic and a touch of Dijon add depth, while a slow, steady stream of olive oil brings everything together into a thick, glossy emulsion that clings perfectly to the back of a spoon. The result is a bold, creamy dressing with none of the starchy thickeners or croutons-in-a-bottle fillers you'll find in bottled versions. Finished with cracked black pepper and a pinch of salt, it's got that punchy, savory flavor that makes a Caesar salad worth making from scratch. Since it's whisked entirely by hand in one bowl, you control exactly what goes in it, which makes it an easy, reliable choice for a gluten free kitchen. Keep a jar in the fridge and you've got a restaurant-quality dressing ready whenever the craving hits.
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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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