This bold, garlicky dressing whisks together pasteurized egg yolks, anchovy paste, and a bright hit of fresh lemon juice for that classic tangy, savory Caesar punch. A slow, steady stream of extra-virgin olive oil gets worked in until the whole thing turns thick and glossy enough to coat the back of a spoon. Coconut aminos add a deep, savory backbone in place of the usual bottled sauces, while Dijon mustard and freshly cracked black pepper round out the flavor. Every ingredient here is simple, real, and easy to trace — no mystery oils, no ultra-processed shortcuts. Toss it with crisp romaine, drizzle it over grilled chicken, or use it as a dip, and it holds up beautifully as a staple in a seed oil free kitchen.
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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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