The Wolseley Elm Restaurant Lemon Vinaigrette (1 gallon)

3-3/4 cups Lemon Juice
10 cups Olive or Vegetable Oil
3/4 cup Sugar
1/3 cup Salt
1/3 cup Dry Mustard
2-1/2 tablespoons Pepper
3/4 cup Crushed Garlic
Grated Lemon Peel

Combine ingredients in a sealed container.

Shake well before serving