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Blend the Base: In a blender or food processor, combine the mayonnaise, Parmesan cheese, Romano cheese, anchovy fillets, and minced garlic. Blend until the mixture is smooth and creamy.
Add Flavor and Tang: To the creamy base, add the lemon juice, Dijon mustard, Worcestershire sauce, and black pepper. Blend again until all ingredients are well combined.
Emulsify the Dressing: Slowly drizzle in olive oil and red wine vinegar with the blender running on a low speed. This process helps emulsify the dressing, ensuring that it's beautifully thick and cohesive. Continue blending until the mixture is uniform and silky.
Taste and Adjust: Taste your dressing and adjust any seasonings as necessary. Sometimes, a little more lemon juice or pepper can make the flavors pop!
Chill: Pour the dressing into a jar or an airtight container and refrigerate for at least an hour before serving. This resting phase helps the flavors meld beautifully.