I’m a proud Canadian and I’m especially proud to be from the Maritimes. If you’ve never visited this part of the country, then likely you haven’t heard of donairs and/or donair sauce.
In a nutshell, a donair is kind of like a gyro but instead of using Tzatziki sauce, we use donair sauce which is a sweet, garlicky sauce. We also use donair sauce as a dipping sauce for garlic cheese fingers. The sauce itself is AMAZING and I bet that once you make it, it will become a staple in your house!
In this quick tutorial, I’ll show you how to make donair sauce with this easy donair sauce recipe which uses basic ingredients that you probably already have stocked in your kitchen.
List of Ingredients
- 1 can evaporated milk (basically works out to 1-1/2 cups)
- 1 cup white sugar
- 1-2 tsp. garlic powder
- 4 tbsp. vinegar
- Add evaporated milk, sugar and garlic powder to bowl.
- With a whisk, mix everything together really well for a few minutes. This helps the sugar dissolve.
- This is the important part: Slowly add vinegar and also mix slowly. The vinegar will thicken up the sauce and give it its tangy kick. This step is crucial because if you mix too fast, you will end up thinning the sauce out. You’ll notice that as soon as you add the vinegar, it will start getting thick fast so just a couple slow whisks usually does the trick. Basically you just need to mix long enough so that the vinegar is spread out through the sauce. ***DO NOT USE A MIXER!
- Stick in fridge for a couple hours so the sauce thickens even more. This is an optional step and you can use the sauce immediately if needed. When ready, use on donairs or garlic cheese fingers.
Whenever I make donair sauce, I usually have leftovers for a few days. Not only do I use it on donairs and garlic cheese fingers, but I use it on pizza and donair burgers. You can also adjust the amount of garlic powder and vinegar depending on how tangy and garlicky you like it. Enjoy!!!!