This creamy, punchy dressing whisks together pasteurized egg yolks, anchovy paste, and a good squeeze of fresh lemon juice for that classic Caesar tang. Dijon mustard and freshly grated garlic bring sharpness, while a slow, steady stream of extra-virgin olive oil builds it into a thick, glossy emulsion that clings beautifully to the back of a spoon. A touch of coconut aminos rounds out the savory depth without any funny business, and a crack of black pepper finishes it off. Whisk it by hand for full control over the texture, or just keep adding the oil low and slow until it's silky and spoonable. It's bold enough for a hearty romaine salad, thin enough to double as a dip, and a genuinely solid pick for a soy 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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