Donair Sauce
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Donair sauce is as east coast as it gets. This sweet, sour, garlicky sauce is used for many east coast delicacies including The Donair, Garlic Fingers, and.. well thats really it. But it’s delicious and is so easy to make.
What is a donair?
The Halifax Donair is a dish of legend. Basically a donair is pita stuffed with thinly sliced, heavily spiced, beef that is cooked on a rotating spit. It is then topped with onions, tomatoes, and this wonderful white sauce.
What is donair sauce?
A mixture of evaporated milk, white vinegar, garlic powder, sugar, and salt. Simply mix all of those ingredients together, allow them to curdle, then slowly stir. That is it. Might sound a little strange if you have never tried, but I am telling you.. Dip a garlic finger into that sauce and tell me that isn’t a perfect bite of food. Oh by the way, check out my homemade garlic finger recipe here.
The Best Way to Reheat Donair Sauce?
I get asked tis question all the time, and the answer is you don’t. Donair sauce isn’t men’t to be warmed or hot. The only time it should be warm is if it was next to the pizza when being delivered to you!
Other Great Recipes To Check Out!
If you liked the sound of this recipe, here are a few other recipes that should be on your must make list!
Chicken Doner in 30 Minutes (No Rotisserie Needed)
A Chipotle Crema Recipe To Elevate Every Meal
Ingredients:
- 1 can evaporated milk
- 3/4 cup white sugar
- 1 1/2 tsp garlic powder
- 6 tbs white vinegar
Instructions:
- In a bowl mix together the evaporated milk, sugar, garlic powder. Next add in the white vinegar a tablespoon at a time. Do not stir immediately. Let the milk curdle slightly, and then gently stir after 3 minutes. This is all about making the sauce nice and creamy. Thats it! Enjoy!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
Similar recipes
Rate & leave a comment
28 Comments
— End of comments —
— No more comments to load —
this was fabulous with your rolled donair meat I tried tonight! Knocked it out of the park!!!
THANK YOU !!!
Glad you loved it, Lisa! Thanks for trying it.
Thank you for posting this recipe reminded me so much of home.
Love that so much, Theresa! Food can be so nostalgic!
Bizarrely easy and absolutely legit! This was a big hit with our Haligonian donair expert. Thanks so much for sharing what seems like a secret recipe.
Love hearing that—from a Haligonian donair expert, no less! So glad it hit the mark. Thanks for giving it a go!
I wanted to try this donair sauce recipe so I bought some frozen donair meat as and we had donairs for supper! So good I haven’t had one in some time and the sauce is delicious! Next time I’ll make the donair meat.
Love that, Helen! So glad the sauce brought it all together—and making your own donair meat next time sounds like a fun upgrade!
Bonjour Andy
After a trip in Nova Scotia ,I wanted to make this donair recipe
I check out a few and I finally decided to do yours
It is exactly the same taste the meat and the sauce
Thank you so much
I checked out some of yours recipes I will try some of it for sure ♥️
That’s amazing to hear, Sylvain! Thanks for giving my recipe a try, and I can’t wait for you to test out more.