Sweetened Garlic Sauce Donair Recipes

MARITIME DONAIR SAUCE

Steps:

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

DONAIR SAUCE

Steps:

• Stir together all ingredients until thick. You might find that stirring it with a fork works best or you can use a stand mixer or electric mixer.
• You can use this right away but it tastes the best if it sits overnight in the fridge.
• Use as a topping for East Coast Canadian Halifax Donairs or garlic fingers!

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

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.

DONAIR SAUCE 2

Steps:

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

DONAIR SAUCE FOR NEW BRUNSWICK DONAIRS

Steps:

• Beat the cold canned milk together with the granulated sugar.
• While continuing to beat. slowly add the vinegar to the milk mixture.
• Mixture should be fluffy.
• Mix in the garlic salt.
• Serve with New Brunswick Donairs.
• May store for 2-3 days in the refrigerator.

DONAIR SAUCE

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.

GARLIC FINGERS & DONAIR SAUCE RECIPE

Steps:

• Donair Sauce: mix ingredients together and put in fridge Dough: mix water, yeast, honey - let rise 5 mins. Then add olive oil, salt and flour. Mix into a ball. Let rise about 45mins. Roll out onto floured pizza pan. Spread garlic butter over dough. Top with mozzarella cheese. Bake 16-22 mins 400 degree

SWEETENED GARLIC SAUCE (DONAIR)

Steps:

• 1. Combine both milks with onion powder and garlic in a medium glass or metal bowl (For some reason it doesn't set up properly in plastic). 2. Slowly add vinegar and stir lightly with a fork just until mixture begins to thicken. Stir it too much and it will become runny. 3. Refrigerate until ready to use. (This sauce will last an unnaturally long time if refrigerated)