Into a blender or food processor, combine 1/4 cup rose vinegar, dash or salt (to taste or to diet), dash of paprika and cayenne pepper and 1 egg yolk. Process at high speed until ingredients thicken slightly. With the processor still running, add 1 cup of light olive oil.

IMPORTANT: Begin by adding the oil only a few drops at a time. As the mayonnaise thickens increase the oil addition to a very slow stream. Seal in a jar and refrigerate until chilled.

(Also note: if a rosier color is desired, add 1 or 2 drops red food coloring or beet juice to mix.)