Salt 6 oz by weight
Ground White Pepper 3 oz by weight
Dijon Mustard 5 fluid oz
Red Wine Vinegar 1-1/4 gallon
Onion Powder 4 tablespoon
Sugar 6 fluid oz
Fresh Garlic 4 oz by weight
Oregano 4 Fluid oz
Sweet Basil 4 fluid oz
Olive Oil 2 gallon
Salad Oil 2 gallon
In a large stock pot portion all the Herbs, Spices and Vinegar. Mix with bur Mixer and Slowly add oil.