Add the garlic and anchovies into a food processor and blitz until contents have turned into a paste.
2 cloves garlic, 4 large anchovy fillets
Add the parmesan cheese, cream, mustard, Worcestershire sauce and mayonnaise into a mixing bwl and stir to combine.
1 tbsp Dijon mustard, 35 g parmesan, 225 g mayonnaise, 60 g half and half cream, 1 tbsp lemon juice, 2 tsp Worcestershire sauce
Add the anchovy/garlic paste to the cheese/mayo mixture and thoroughly stir.
Taste and season with salt and pepper if needed.
salt, black pepper
Cover the mixing bowl with clingfilm/shrink wrap and place inn the fridge for at least an hour prior to serving. It not only chills it perfectly but the ingredients have a chance to blend.