Tangy Remoulade Sauce

I recently made this sauce (courtesy of Emeril)  to go with a chicken cakes recipe- it was SO good that I wanted to share it. The great part is most of these ingredients are generally in the kitchen anyway. This sauce would make any dish better!- especially on top of chicken.

Ingredients:
2 TBs Creole or whole grain mustard
2TBs chopped green onion tops, green part only
1 1/2 tsps prepared horseradish
1 tsp chopped garlic
1 tsp yellow mustard
1 tsp hot sauce (I prefer Frank's Red Hot)
1/2 tsp Worcestershire sauce
1 TBs fresh lemon juice
1 large egg
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup plus 2 TBS vegetable oil
1 to 2 hard boiled eggs chopped
1 1/2 TBs drained and coarsely chopped capers

In the food processor bowl or blender add the:
Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt & pepper. Process until smooth, about 30 seconds.

With the motor running, slowly pour the vegetable oil into the food processor or blender in a slow, steady stream. Pulse to combine. Transfer to container, fold in the chopped eggs & capers.

Cover & refrigerate for 1 hour before using. This sauce will keep, refrigerated for up to 24 hours.

Yield 1 1/2 cups.

NOTE: THIS DOES CONTAIN RAW EGG