Silky and rich, this dressing whisks together egg yolks, a punch of anchovy paste, and fresh lemon juice into a bold, garlicky base that tastes like the real deal. A thin, steady stream of olive oil turns everything glossy and thick, clinging to the back of a spoon the way a proper Caesar dressing should. Coconut aminos add a savory depth that rounds out the tang from the Dijon and lemon, while freshly cracked black pepper keeps it sharp. It comes together in one bowl with nothing more than a whisk and a steady hand, no blender required. Drizzle it over crisp romaine, roasted vegetables, or a grilled chicken salad, and it's an easy one to keep stocked in the fridge for a Whole30 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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