Bold anchovy paste and briny garlic give this dressing its unmistakable Caesar punch, while pasteurized egg yolks whisked with fresh lemon juice form the base of a silky, thick emulsion. A slow, steady stream of extra-virgin olive oil is the trick to getting that glossy, spoon-coating texture every time, and coconut aminos add a savory depth that stands in beautifully for traditional umami boosters. A touch of Dijon mustard and freshly ground black pepper round out the flavor with just the right amount of sharpness. Since there's no cheese or cream anywhere in the mix, this dressing is naturally suited to a lactose free kitchen — no extra thought required. Drizzle it over crisp romaine or use it as a dip, and keep it stashed in the fridge for whenever a salad needs that classic, garlicky lift.
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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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