Best Donair Sauce 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 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.

SPICY BEER BRAISED CHICKEN WINGS WITH SWEET DONAIR SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 375F
• Place chicken wings in a high-sided baking dish, add salt, spices, oil and toss with tongs until evenly coated. Pour in beer and bake at 375F for 55 minutes.
• In a small saucepot whisk together beer and cornstarch until fully dissolved. Set over medium high heat and whisk in maple syrup, lemon juice, yellow mustard and salt. Simmer until thickened, about 5 minutes. Transfer cooked wings to a large metal bowl, drizzle over glaze and toss until fully coated.
• When ready to eat, mix together all dipping sauce ingredients in a small bowl. Serve wings on a large platter alongside sauce, enjoy!

BIG JOHN'S GYROS/DONAIR SAUCE

Steps:

• Combine milks with onion powder and garlic together in a medium bowl.
• Add vinegar and stir just until mixture thickens.
• Refrigerate until ready to use.

SUPER THICK DONAIR SAUCE

Steps:

• Mix milk and garlic powder. Blend in vinegar well.
• Chill.
• Serve on top of donair.

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.

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)

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

DONAIR MEAT AND DONAIR SAUCE

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C).
• 2. In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
• 3. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture.
• **TIP: To get the smooth texture of meat that you see in a real donair shop, here is a trick. Mix ingredients in a steel mixing bowl on a sturdy surface. Pick all the meat up out of the bowl and throw it down -with force- back into the bowl about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.Sounds silly, but you will see a difference when done this way compared to not.
• 4. Form the meat into a loaf, and place it on a broiler pan. (If you do not have one, a baking sheet will do.).
• 5. Bake for 1 hour and 15 minutes in the preheated oven, (Uncovered) turning the loaf over about half way through. This will ensure even cooking.
• 6. When done baking, let cool almost completely. (It does slice up better if you chill the meat overnight before slicing, but that is more personal preference.).
• 7. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
• 8. To Make up some Donairs: (Or how we do it here in NS.:p).
• Use Fresh or Store bought Pitas:.
• Warm your Pita and meat up.
• Lay your pita out flat and place meat on half of the pita. Sprinkle with a generous amount of Mozzarella Cheese. Top with a sprinkling of both Fresh Chopped Tomatoes and Sweet Onions. Fold and enjoy.
• Sauce served on the side.
• **Note:Recipe Doubles well and I recommend it when making it. Meats can be made from only Gr. Beef, or a combination of Lamb, Veal and Gr. Beef. for a more authentic taste. (but again this is personal preference).

HOMEMADE GARLIC FINGERS AND DONAIR SAUCE

Steps:

• HowToSection For Garlic Fingers Array
• HowToSection For Donair Sauce** Array
• When garlic fingers are cooked, cut them into long fingers, and serve hot with donair sauce. Enjoy! :)

EAST COAST GARLIC FINGERS WITH DONAIR SAUCE | I SAY NOMATO

Steps:

• Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
• Add cooking oil and warm water, and mix well.
• Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
• Grease 2, 12" pizza pans, and divide dough in half.
• Roll and stretch the dough until it covers the pan.
• Preheat the oven to 425°
• Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
• Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
• Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
• In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
• Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
• Enjoy!