Add the mayonnaise, mustard, Parmesan, garlic and anchovy to a NutriBullet® short cup (18 ounces). Pour over the olive oil, lemon juice, vinegar, Worcestershire and 1 tablespoon water. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Attach the extractor blade and blend until just combined. Do not overmix.
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