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.
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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.
This sauce is delicious! I’m wondering if leftover sauce can be frozen. Thanks!
Hi Shelley! Yes, you can freeze leftover donair sauce, but the texture might change. Store it in an airtight container or a freezer-safe zip-top bag, and let it thaw in the fridge overnight, then stir or whisk well to bring it back together. You can even warm it slightly and whisk to smooth it out. That said, donair sauce keeps well in the fridge for up to 2 weeks, so if you think you’ll use it soon, that’s your best bet for preserving texture.
Recipe is very runny. Not super great for dipping unless you want a complete mess.
Hi Ali, if it’s a bit runny, adding a touch less vinegar can help thicken it up.
So easy and so good! I needed donair sauce in a flash and I am so happy I tried this. I have a lot leftover though. Just curious, has anyone ever tried to freeze it?
Yes, you can freeze this—just pop it in an airtight container or freezer bag. It may separate a bit when thawed, but a good stir usually brings it back.
Your donair sauce looks really good and easy to make.
Question: Can the sugar be replaced by some Splenda? I know that it will change the taste, but my doctor wants me to lower my sugar/carbs intake. I’m a diabetes type 2.
Hi Nathalie, you can use Splenda (or another sugar substitute) instead of sugar in donair sauce. As you mentioned, it will taste a little different, but it should still work well.
Just start with a bit less Splenda than the sugar amount listed, then adjust to taste.