The Wolseley Elm Restaurant Lemon Vinaigrette (64 ounces)

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

Combine ingredients in a sealed container.

Shake well before serving

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