Donair Sauce
A thick, sweet garlic sauce made from condensed milk, sugar, vinegar and garlic powder, the essential topping for a Halifax donair.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Mixing bowl
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 3 g
- carbs
- 20 g
- protein
- 1 g
- calories
- 110
Instructions
- 1
Pour the condensed milk into a mixing bowl.
- 2
Whisk in the vinegar a little at a time; the mixture will thicken noticeably as it is added.
- 3
Whisk in the garlic powder until evenly combined.
- 4
Taste and adjust with a touch more vinegar for tang or garlic powder for punch.
- 5
Chill for at least 30 minutes before serving so it thickens further.
Chef's tips
Add the vinegar gradually and keep whisking — adding it all at once can make the sauce curdle-looking, though it will still taste right.
Ingredient substitutions
- garlic powder → a small amount of very finely minced fresh garlic for a sharper bite
- white vinegar → apple cider vinegar for a slightly milder tang
Storage
Refrigerate in a sealed container for up to 2 weeks.
Reheating
Serve cold or at room temperature; this sauce is not heated.
Common mistakes to avoid
- •Adding vinegar too quickly, which can make the texture grainy
- •Skipping the chilling time, leaving the sauce too thin
Serving suggestions
Cooked Donair Sauce?
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