Donair Sauce (Newfoundland)

canadian-newfoundland-donairsauce A sweet, tangy, garlicky dipping sauce that’s fit for a king. With three very simple ingredients, Newfoundland Donair Sauce is able to transform your favourite dippers into a glorious, tantalizing, taste adventure. I must make mention that King of Donair, a restaurant chain founded in the early 1970s in Halifax, Nova Scotia, which serves a wide range of food, including the popular donair, claims to have invented the Maritime donair — a variation on the traditional Middle Eastern doner kebab in 1973. Maritime donairs are characterized by their distinctive sauce, a sweeter version of a traditional garlic sauce, made from condensed milk, sugar, garlic or garlic powder and white vinegar. Traditional garlic sauce is usually made with yogurt or mayonnaise instead of condensed milk and vinegar; it also has lemon juice rather than sugar. Donair sauce is a popular dipping sauce for garlic fingers (another regional dish). I’m calling this recipe Newfoundland Donair Sauce, because that was where I first tasted it. The version I ate back then and even now, is always homemade.

½ tsp. garlic powder
¼ cup white vinegar
1 (14 oz) can sweetened condensed milk

Pour the condensed milk from the can into a bowl. Add the garlic powder and mix well to fully incorporate.

Next, add the vinegar and fold it into the mixture. Don’t mix or stir aggressively and don't over mix.

Transfer the sauce to a mason jar and refrigerate for a minimum of 1 hour before serving.

Makes 8 servings.

Cook's Notes:

Condensed Milk: Use sweetened condensed milk. You’re going to use the entire can, and be sure to use a spatula to get every bit out of the can. You’re going to love this stuff!
Garlic Powder: Do no use fresh garlic or dried minced garlic. Garlic powder works best for this recipe. Dried minced garlic is crunchy and this sauce is meant to be smooth. Fresh garlic adds moisture and will take too long to permeate.
Vinegar: Plain white vinegar please. Do not use other vinegars. It will throw off the flavour.