Recipe:Donair sauce

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Sauce made the Halifax, Nova Scotia way. Versatile for anything involving meat and/or pita. Donair derives from the Turkish word Döner meaning rotate.


  • 2/3 cup canned evaporated milk
  • 2/3 cup sugar
  • 1/4 cup white vinegar
  • 1/2 tsp garlic powder


Combine evaporated milk, sugar and garlic powder. Stir well, then add vinegar all at once, stirring no more than 3 or 4 times. The less you stir, the thicker it will be. Refrigerate for at least one hour before using. Pour over Halifax-style donairs or use as a dipping sauce of donair pizza, smoked meat (fried pepperoni is excellent) or simply plain pita.

Sauce may separate after hours or days, depending on conditions. If this happens, simply skim off the thick sauce. It is still quite useable, although the vinegar appears to have seeped out. Do not stir if separation occurs.