Creamy Italian Vinaigrette

1 ea red onion
8 clove peeled garlic
3 cup red wine vinegar
½ cup whole grain mustard
1 cup chopped parsley
¼ cup chopped fresh oregano
¼ cup chopped fresh basil
2 ea egg yolks
2½ qt olive oil
1 tbl freshly ground black pepper
to taste salt

Procedure: Chop the onion and put it in the blender with the garlic and the vinegar. Blend until finely chopped and pour into the bowl of the mixer with the mustard, chopped herbs, and the egg yolks. With the machine running, begin to pour in the oil until you achieve an emulsion. Continue to add the oil until it is all mixed in. Add the pepper and season to taste with salt.