EPIC Recipe Disclosure! Donair Sauce

Ok.. not since the Bailey recipe of 2009 have I been this excited about making something in the kitchen – the best part about this recipe blog post? I’ve already done it once and I can tell you that it tastes identical to the stuff we love to put on our pizza at 3am in the morning after a long night of drinking…. but I digress.

Had this on homemade pizza the other night.. yep.. was pretty damn impressed, and it made a LOT! Even better? Most of the ingredients are already in your cupboard I guarantee it! Vinegar? Garlic Powder? Evaporated Milk? C’mon.. you weren’t going to use that evaporated milk for any real baking were you?? I tried the first one (with the TON of sugar…) will use the 2nd one next time.. and no.. definitely not healthy for you..

Found at this site:

Donair Sauce
(adapted from King of Donair, on `Pizza Corner’, Halifax)

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

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 recipe below. It is my new favorite.

Alternate SUPER-THICK Sauce Recipe (confirmed to be excellent)

• 2/3 cup canned sweetened condensed milk
• 1/4 cup white vinegar
• 1/2 tsp garlic powder

(Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 tsp garlic powder)

Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinegar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.

Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.