1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

1/2 cup (125 ml) olive oil (or half olive oil and half canola oil)

1 small clove garlic, peeled

2 tablespoons (30 ml) white wine vinegar

1 teaspoon (5 ml) Dijon mustard

1 teaspoon (5 ml) Worcestershire sauce

A pinch crushed red pepper flakes

Salt and pepper

In a blender, purée the cheese, oil and garlic until smooth.

In a bowl, combine the puréed cheese mixture with the remaining ingredients. Season with salt and pepper.

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