Donair Sauce

Donair Sauce
Donair Logo

This is the tried and tested original Halifax Donair Sauce, originally created in Halifax by Peter Gamoulakos. I can taste no difference from what I remember growing up in Halifax, NS. The addition of Onion Powder is solely my own and I like the flavor of that as the onion flavor works really well with items the donair sauce is used for.

There is some debate about whether evaporated or sweetened condensed milk should be used. A 1978 article from the Chronicle Herald states that sweetened condensed milk is the main ingredient, whereas Halifax Magazine, in an interview with Leo Gamoulakos, reports that the original sauce had 5 ingredients: evaporated milk, sugar, vinegar, garlic powder, and parsley. I gather that most shops nowadays use evaporated milk, but there are shops that use condensed or a mix of both.

Below is the store-bought version ingredient listing. I am not crazy about these and you will taste a difference between homemade and store-bought for sure. I forget which one now. But one of them was really bad. Tasted chemical like.




Water, sugar, whey powder, modified corn starch, canola oil, garlic powder, citric acid, xanthan gum, sodium benzoate, polysorbate 60, titanium dioxide. Contains: Milk

In any event, I suspect that the original sauce was tzatziki. But it wasn’t well accepted at the time. So this was created to appeal to the taste buds of the people of Halifax. This sauce became the famous donair sauce we love and recognize today. You can make this at home easily and it’s the real thing.

Donair Sauce Uses

This sauce is paired with Donair Meat made from JAH Halifax Donair Spice. Now available at and is what makes a Halifax Donair.

There are plenty of other uses for Donair Sauce but some of them are listed below.

How Long does Donair Sauce Keep

I have kept this for over a month. In general, you will see it go to a yellow color before it goes bad, sort of smelling off. It Lasts a very long time. Keep it covered and refrigerated. I’ve always used it up eventually so use your best judgment, however it does last unusually long.

A Clear Liquid will accumulate at the bottom. You can move the sauce to the side and drain this clear liquid and give it another mix. It’s Still Good.

JAH Donair Sauce
JAH Donair Sauce

Halifax Donair Sauce

Halifax Donair Sauce served with Donairs, Garlic Fingers and more.
Prep Time5 mins
Course: DIP, Sauce
Cuisine: Halifax, Halifax Nova Scotia
Keyword: Authentic Donair Sauce, Donair, Donair Sauce, Halifax, Original Donair Sauce, White Sauce
Servings: 1 portions
Author: JAH


  • Mixer or Whisk


  • 1 can Evaporated Milk
  • 3/4 – 1 can Sugar
  • 2 Tbl Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder


  • Empty the milk into a bowl and using the same can fill 3/4 with sugar and place that into the bowl
  • Add Garlic & Onion Powder
  • With a mixer whisk the bowl until the milk turns white and all sugar is dissolved.
  • For about 12 turns with the whisk, slowly add 2 Tbl Vinegar.
  • Cover and refrigerate at least for 1 hour, overnight is best.


The bottom of the bowl will collect a small amount of clear liquid, you can push the donair sauce aside and drain this out and then mix again.
Sugar – I usually add just a little over 3/4 of a can.