Maritime Donair Sauce Recipes

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DONAIR SAUCE 2



Donair Sauce 2 image

Another amazing donair sauce recipe. This one uses evaporated milk instead.

Provided by Ashley Mullen

Categories     Condiments

Time 4m

Number Of Ingredients 4

1 can evaporated milk
3/4 cup of sugar
2 tsp garlic powder
7 tbsp vinegar, OR as much needed see notes

Steps:

  • Mix the first three ingredients together in a container.
  • SLOWLY add vinegar. Adding a tablespoon at a time.

MARITIME DONAIR SAUCE



Maritime Donair Sauce image

The easiest recipe for homemade Maritime donair sauce - just like Greco! With only 4 ingredients and almost no hands on work, this is about as easy as it gets.

Provided by Lauren

Categories     Appetizer

Time 5m

Number Of Ingredients 4

1 can Sweened Condensed Milk (Eagle Brand *SEE NOTES)
1/3 cup White Vinegar
1 teaspoon Garlic Powder (not garlic salt)
1/8 teaspoon Salt (or to taste)

Steps:

  • Combine all ingredients with a hand whisk or stand mixer until the sauce has thickened to your desired texture.
  • Although it can be served immediately, it's best after sitting overnight for the flavours to combine fully.

MARITIME DONAIR SAUCE



Maritime Donair Sauce image

Donair sauce done just like in Atlantic Canada. Long live Greco!

Provided by MATHIEUDAIGLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 6

Number Of Ingredients 3

⅔ cup sweetened condensed milk
¼ cup white vinegar
½ teaspoon garlic powder

Steps:

  • Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 18.7 g, Cholesterol 11.6 mg, Fat 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 43.2 mg, Sugar 18.6 g

DONAIR SAUCE



Donair Sauce image

This recipe is from "All Things Donair". Not mine, just wanted to post it here for keeping. It is an adapted recipe from King of Donair on Halifax's Pizza Corner. Note: Cooking time is setting time

Provided by puh-leas-no-coconut

Categories     Sauces

Time 1h5m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 4

2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 teaspoon garlic powder

Steps:

  • Stir canned milk, sugar and garlic powder until sugar is dissolved.
  • Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
  • Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
  • You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.

Nutrition Facts : Calories 94.9, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 22.9, Carbohydrate 19, Sugar 16.7, Protein 1.5

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA



The Original Donair From the East Coast of Canada image

In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.

Provided by Del

Categories     Main Dish Recipes     Sandwich Recipes     Gyro Recipes

Time 9h50m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
6 large pita bread rounds

Steps:

  • In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
  • Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
  • Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
  • Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
  • To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g

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