2⁄3 cup coarsely grated Asiago, Parmesan, Grana Padano, or other hard grating cheese;
1 garlic clove;
Finely grated zest of 1 lemon;
6 tablespoons lemon juice;
2 teaspoons Worcestershire sauce;
1 tablespoon walnut mustard or grainy Dijon mustard;
1 teaspoon sugar;
1⁄4 cup extra-virgin olive oil;
Kosher salt and ground black pepper, to taste.
Put the mayonnaise, cheese, garlic, lemon zest, lemon juice, Worcestershire, mustard, and sugar in a blender and mix until combined.
With the blender running, slowly drizzle in the oil. Season with salt and pepper. Serve at room temperature. Use soon or store covered and refrigerated for up to 5 days. Stir well and check the seasoning before serving.