First things first, gather all your ingredients. Having everything in front of you makes the process smoother. Plus, the aroma of fresh garlic and lemon fills the air, setting the stage for what’s to come.

In a medium bowl, add the creamy mayonnaise, anchovy paste, Dijon mustard, and Worcestershire sauce.

Use a whisk to mix these together until they form a smooth, glossy base. It’s amazing how all these flavors combine into something rich and savory.

In comes the minced garlic, chopped capers, and sea salt. These ingredients will kick the flavor up a notch.

Stir them in well, ensuring that the garlic is evenly distributed throughout the mixture. You’ll notice an enticing scent beginning to emerge.

Next, it’s time for the star of the show—freshly grated Parmigiano-Reggiano. Add it in slowly, reserving a bit for garnishing later.

Stir it in until it’s well incorporated. This will create a creamy texture with a savory umami kick that is simply irresistible.

Now, squeeze in the fresh lemon juice and sprinkle in the freshly cracked black pepper. Lemon juice brightens the entire dressing, balancing out the creaminess. Whisk until everything is combined.

Taste it—this is where I suggest adding a dash more salt if needed. Remember, it’s your dressing!

Transfer the dressing into a jar or airtight container. This dressing benefits from chilling in the fridge for at least an hour, as this allows the flavors to meld beautifully.