Sweetened Garlic Sauce Donair Food

DONAIR SAUCE

Steps:

• Stir together all ingredients until thick. You might find that stirring it with a fork works best or you can use a stand mixer or electric mixer.
• You can use this right away but it tastes the best if it sits overnight in the fridge.
• Use as a topping for East Coast Canadian Halifax Donairs or garlic fingers!

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.

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.