Fish Fry Sauce

I had a few requests for the "cajun mayo" I made for last week's fish fry, so here it is.

You'll need a food processor for this. I made quite a bit for our large gathering, so the ingredient list makes a party sized amount.

Ingredients:
1 egg
2 Tbsp lemon juice (about 1 whole fresh lemon)
2-3 tsp garlic (fresh or the minced kind from the jar)
1/4 cup DILL pickle relish
1 Tbsp Creole Mustard (big squeeze)
2-3 tsp Horseradish (decide how hot you want it)
2 tsp parsley (about 2 handfuls unchopped)
3 Tbsp green onions, chopped
2 tsp Tabasco or other hot sauce
pinch of kosher salt
1 1/2 cup Vegetable Oil

Directions:
Put all ingredients except the Vegetable Oil in the food processor. Let it mix and chop for about 1-2 minutes until there are no big pieces. Leave it running and drizzle in the vegetable oil until it is all mixed. It should be thick like mayo. If it isn't, keep mixing. Chill until you're ready to serve it with something yummy like catfish.