1 ½ cups grated Parmigiano-Reggiano cheese (about 6 oz.)
1 cup mayonnaise
4 garlic cloves, smashed
2 tbsp. fresh lemon juice
1 tbsp. Sriracha chili sauce
1 ½ tsp. anchovy paste
1 ½ tsp. Dijon mustard
1 tsp. Worcestershire sauce
¼ tsp. kosher salt
¼ tsp. black pepper
¼ cup water

1 ½ cups grated Parmigiano-Reggiano cheese (about 6 oz.) 1 cup mayonnaise 4 garlic cloves, smashed 2 tbsp fresh lemon juice 1 tbsp Sriracha chili sauce 1 ½ tsp. anchovy paste 1 ½ tsp. Dijon mustard 1 tsp Worcestershire sauce

Process the cheese, mayonnaise, garlic, lemon juice, Sriracha, anchovy paste, mustard, Worcestershire sauce, salt, and pepper in a food processor or blender until smooth. Add up to ¼ cup water, 1 tablespoon at a time, and process until desired consistency is reached. Chill until ready to use. The dressing will keep in the fridge for two weeks.