Pasteurized egg yolks whisk together with anchovy paste, fresh lemon juice, and Dijon mustard to build a bold, garlicky base, then a slow, steady stream of extra-virgin olive oil turns everything thick and glossy in the way a proper Caesar dressing should be. Coconut aminos add a savory, almost umami depth without any soy in the mix, and a generous crack of black pepper keeps things sharp and punchy. Because it leans on pasteurized yolks instead of raw ones, this dressing is a genuinely solid pick for a pregnancy friendly kitchen — no need to skip your favorite salad. Spoon it over crisp romaine, roasted vegetables, or a grain bowl, and it clings to every leaf thanks to that patient, hand-whisked emulsion. It keeps well in the fridge, so it's an easy one to make ahead and have on hand whenever a craving for a classic, creamy Caesar hits.
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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 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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