The Last Caesar Salad Recipe You ll Ever Need

2 anchovy fillets

2 cloves garlic, chopped, or to taste

1 cup mayonnaise

⅓ cup grated Parmesan cheese

¼ cup half-and-half

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.