I put a full can (300ml) of sweetened cond milk, half cup of vinegar and teaspoon of garlic. PERFECTTTTTTTT!!!!! I thought the recipe was too simple to be correct but holy lard jumpin jeezis it turned out unreal
this is the one!! made it last night and it was perfect. the can of sweetened condensed milk was 300 ml, so we doubled the batch by adding a full teaspoon of garlic powder and then gradually whisking in 1/2 cup of vinegar. Big thanks Mathieu for sharing this recipe!
This is the recipe I have used for years...the last time we went to PEI we had "real" donair sauce and realized the stuff I make at home is better--because there is no sugar needed by using sweetened condensed milk,it's not gritty like the other kind. This goes great with garlic fingers (pixza dough, brushed with garlic butter, add shredded mozerella, bake and slather with garlic butter again...omg i need garlic fingers and donair sauce soon!
Bang on, true East Coast perfection! If you chill it for 30min prior to eating it gets even thicker!
Not ever having anything like this to compare the sauce with we loved it. I made 'Donair' from AR and used this sauce to top the meat/veggie/pita combination. The sauce was made in the morning and it was a nice thickness in the evening at dinner. Liking the taste of the sauce I'm going to use the leftovers as a coleslaw dressing. Thanks MATHIEUDAIGLE for sharing your recipe.
Tastes exactly like home to me!! I am now in BC but am from the East Coast. Thank you for this!!
I made it for my fiancé who is from Grand Falls NB. She loves it!
You can't beat a plain old donair recipe!
