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A recent study conducted by the Licensing Inquiries and Testing For Australian Management (LitFam) ombudsman shows that there is not a good enough reason for rocket mayonnaise to have gradually disappeared from pub and cafe menus.
Once a staple addition for steak sandwiches and egg salads in the late-2000s, it seems that rocket mayonnaise has struggled to remain relevant in the Australian culinary scene – a tragedy that is no fault of it’s own.
A combination of egg yolks, verjuice, mustard, salt, olive oil and of course rocket leaves – this underrated condiment has disappeared almost faster that it takes to make in a high speed blender.
It is not known for certain why this Australian delicacy has been gradually phased out of sangers and salads, however, this report presents several theories.
New research shows that it might be because of an inability to produce and preserve authentic rocket mayo in bulk, hospitality operators have quietly removed the 8 minute prep out of their daily schedule due to supply demands caused by never-ending natural disasters in Australian farming food bowls.
Research also shows that now lettuce and rocket prices have stabilised – Australians would very much like to see a comeback.
2 out of 3 survey respondents say that if they were forced to choose between rocket mayo and any of the ‘big three’ (tomato sauce, BBQ sauce, mustard) – the green newcomer wins every time.
90% of Australians surveyed say that can remember exactly where they were when first enlightened to the rocket mayo revolution, with many saying it caught them by surprise at a low-key family-owned eatery.
On a scale of 1 (not that interested in rocket mayo) to 5 (bring it the fuck back) survey findings suggest 99% of Australians want to bring it the fuck back.
MORE TO COME (bring it the fuck back).
