In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
Serve with your favorite crudites or as a dressing for salads.
Dressing can be stored in the refrigerator in a container with a tight-fitting lid for up to a day.
The egg in this recipe is not cooked.