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A sweet, tangy, garlicky dipping sauce that’s fit for a king!  With three very simple ingredients, Newfoundland Donair Sauce is able to transform your favourite dippers into a glorious, tantalizing, taste adventure!

Growing up in Newfoundland, a donair has always been a part of my life.  In trying to explain what it is to you, Dear Reader, a guick internet search found that a donair is a wrap-like dish that consists of a pita with shredded spiced beef cooked on a spit than covered in sweet sauce.  The pita is then topped with tomatoes and onions. 

There are people out there who are extremely serious about what a donair actually is and where it originated, but I’m not here to debate that.  You call it what you want – a donair, a donar, a gyro, etc.  Whatever you choose to call it or however you decide to eat it, is up to you.  However, I strongly suggest you add this Newfoundland Donair Sauce to yours – really, you won’t regret it!

I don’t make donairs at home, but McKenna and I are pizza crust dippers.  We love to dip the crust of a thick-crust pizza into a dipping sauce, and this particular sauce is our favourite.

I must make mention that King of Donair, a restaurant chain founded in the early 1970s in Halifax, Nova Scotia, which serves a wide range of food, including the popular donair, claims to have invented the Maritime donair — a variation on the traditional Middle Eastern doner kebab in 1973.

Maritime donairs are characterized by their distinctive sauce, a sweeter version of a traditional garlic sauce, made from evaporated milk, sugar, garlic or garlic powder, and white vinegar. Traditional garlic sauce is usually made with yogurt or mayonnaise instead of evaporated milk and vinegar; it also has lemon juice rather than sugar.  Donair sauce is a popular dipping sauce for garlic fingers (another regional dish).

I’m calling my recipe Newfoundland Donair Sauce, because that was where I first tasted it, and the version I ate way back then, and even now, is always homemade.  So, there you have it!  A little history lesson and an introduction to the beginnings of this humble sauce. 

Now, trust me on this, Dear Reader, Newfoundland Donair Sauce is not at all limited to donairs, or pizza crust.  You should try it with garlic fingers, bread sticks, or even lightly drizzled onto grilled chicken or beef kebabs.  You’ll most certainly not regret it!

Newfoundland Donair Sauce
Serves 8
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
161 calories
27 g
17 g
4 g
4 g
3 g
57 g
63 g
27 g
0 g
1 g
Nutrition Facts
Serving Size
57g
Servings
8
Amount Per Serving
Calories 161
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 63mg
3%
Total Carbohydrates 27g
9%
Dietary Fiber 0g
0%
Sugars 27g
Protein 4g
Vitamin A
3%
Vitamin C
2%
Calcium
14%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ teaspoon garlic powder
  2. ¼ cup white vinegar
  3. 1 14 ounce can condensed milk
Instructions
  1. Pour the condensed milk from the can into a bowl. Add the garlic powder and mix well to fully incorporate.
  2. Next, add the vinegar and stir just a few times to blend the vinegar into the mixture. Don’t over mix.
  3. Transfer the sauce to a mason jar and refrigerate for a minimum of 1 hour before serving.
beta
calories
161
fat
4g
protein
4g
carbs
27g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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This Post Has 25 Comments

  1. I love donair Kebabs or as I call them donar kebabs. We have quite a few restaurants here that will sever you a lean mean donar kabab.
    I knew the sauce was sweet but never knew it was made with condensed milk. How fascinating!
    I loved your little history lessons. I’m always amazed with how we eat similar foods all around the world with different names.

  2. I must say that the sauce sounds amazingly delicious, although l was a bit intrigued at first about the use of condensed milk in a dipping sauce. But if it has a kick of garlic, l’m in, l am a big fan of anything garlicky. I think this sauce could also be used instead of mayonnaise in dishes that usually go well with it.

  3. I have to say that I really never knew what a Donair was until I read about it on your blog. I’m going to try and make it one day, and top it with your sauce. It looks so delicious!

  4. You would think I should know what a Donair sauce is since I have family from Nova Scotia. But I seriously didn’t know till I read this. Thanks for the history lesson! I love dipping just about anything especially pizza. I need to try this since it’s so easy to prepare 🙂

  5. Whoa…I would have never thought to make a savory dipping sauce with condensed milk in it! I’ve only ever used it for dessert recipes or beverages. This recipe is super easy too and I always have condensed milk on hand for Vietnamese coffees. I could be making this real soon because I am 100% a dipper!

  6. Wow that was quite interesting to read the history of this sauce. It looks so creamy and smooth, does this not have salt added? I have made a gyro at home with Tzatziki Sauce and have donair on my to do list…will surely try this when I plan a donair.

  7. I have never been to Newfoundland. I did make it to Nova Scotia to attend out best friends wedding. I love hearing about all the wonderful foods of each province. My parents were from Manitoba and Saskatchewan…and both Ukrainian. This sauce sounds like something I would love…and use on many things…like burgers, sandwiches and tacos!!

  8. I have never heard of this kind of sauce, but it sounds delicious! I’d love to try it with some homemade breadsticks or maybe even onion rings??

  9. I am totally fascinated by this sauce. Am I to infer that the vinegar is what thickens the evaporated milk? I do make a mean grissini and I could see me dipping into that. I know it wouldn’t be original to your donair sauce but could I add jalapeños to it? All the males in our family are crazy about hot stuff. I guess I could add a hot sauce. Hmmmmm! You are giving me lots of ideas. First of all, though, I’ll try it as is. Have a great weekend.

  10. Thanks for introducing me to donair sauce,I haven’t heard till now. Now I know. Since it is sweetened it will go as good dip for any thing slightly is spicy. Also you are right homemade is best.

  11. I want to make a gyro right now and smother this garlicky sauce all over it. I am so intrigued by the fact it’s made with condensed milk!? I love the sweetness it would add to the sauce. And I’m a pizza dipper, not just the crust and here in the Midwest our dipper of choice is ranch. However, I would dip my pizza in this sauce in a heartbeat!

  12. This looks fabulous Byron. I have never heard of the ‘Newfoundland donair sauce’ but I’m so ready to make this 3 ingredient recipe – seriously cannot get easier than this. I’m already thinking of recipes I’m gonna slather this creamy smooth sauce on.

  13. What an amazing history! I am always looking for ways to “dress” up sandwiches, chicken fingers, sliders, and now I am curious as to what a garlic finger is. Please tell me so I can use this amazing sauce on them too!!

  14. Could you please tell me on your garlic dipping sauce is it sweetened condensed milk or is it evaporated milk that you use, if you could answer asap that would be great.. Thank You,Marie Wilson

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