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. I like the flavor the onion offers and works really well with items the sauce is used for.
Servings: 1 portions
Equipment
- Mixer or Whisk
- Bowl with Lid
Ingredients
- 1 can Evaporated Milk
- 3/4 - 1 can Sugar - or about 3/4 C - 1 C of Sugar
- 2 Tbl Vinegar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- Empty the milk into a bowl and using the same can to 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 a whiter color 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.
Notes
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.