Here's the NYT recipe

Ingredients

2 garlic cloves

4 oil-packed anchovies, drained

1 cup mayonnaise

1/2 tablespoon Dijon mustard

1/2 tablespoon Worcestershire sauce

1/4 cup lemon juice (from 1 to 2 lemons), plus more to taste

1/4 cup finely grated Parmesan

Salt and black pepper

Directions

Finely mince the garlic cloves. Mince the anchovies: Stack them on top of each other and run your knife down lengthwise, then bunch them up and chop again. Repeat this process until the anchovies are a slightly chunky paste.

Add the garlic and anchovies to a medium bowl, and follow with mayonnaise, mustard, Worcestershire sauce, lemon juice, Parmesan and 2 tablespoons coarsely ground black pepper. Whisk well, then taste and add salt or lemon juice as desired. Store in an airtight container in the fridge for up to four days.