Elevate your roasted broccolini with a smoky, chorizo-infused shortcut aioli
In short: Learn how to transform simple broccolini into a sophisticated side dish. By rendering fat from Spanish chorizo and whisking it into mayonnaise, you create a rich, smoky sauce that perfectly complements the nutty, charred flavor of oven-roasted greens.
The secret to this dish lies in the contrast between the crunchy, frizzled florets of the broccolini and the savory depth of the aioli. Roasting the broccolini at 450°F for about 7 minutes ensures it remains bright green while developing a sweet, nutty char. The aioli uses Spanish-style chorizo—a dry-cured, salami-like sausage—which is rendered in a skillet for about 2 minutes to release its smoky, paprika-infused fat.
This rendered fat is then emulsified with mayonnaise, garlic, lemon zest, and juice. The result is a vibrant, smoky condiment that balances the vegetable's natural bitterness. Optional MSG can be added to further enhance the savory profile of the dish.
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Sources
- Summary by Intellect · source: Roasted Broccolini with Cheaty Chorizo Aioli | Kenji's Cooking Show
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