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!
NEWFOUNDLAND DONAIR SAUCE
Growing up in Newfoundland, a donair hasn’t always been a part of my life. In fact, the first time I tried an Atlantic donair was in 2003. While shopping in Grand Falls, and decided to have lunch at Donnini’s. Donairs were on the menu and my love of them was born.
In addition to the most delicious donair, loaded with seasoned beef, fresh diced tomatoes, and of course, donair sauce, we had a few sides.
A popular Newfoundland dish is Mess. It’s called a mess, not because it’s messy, but because “mess” can also be used to describe an abundance or a lot. For example, I might say, “Oh my God, I ate such a mess of food. I’m stuffed!” It means I ate too much.
The dish has a copious amount of French fries that have been topped with a savoury dressing, and loaded up with gravy. Sometimes, the dish has deep fried hot dog wieners on it too. It’s so good! Anyway, I digress. We’re supposed to be talking about Donair Sauce.
WHAT ARE DONAIRS?
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.
A LITTLE DONAIR SAUCE HISTORY
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 condensed milk, sugar, garlic or garlic powder, and white vinegar. Traditional garlic sauce is usually made with yogurt or mayonnaise instead of condensed 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 have a similar version here at Lord Byron’s Kitchen called Cheesy Garlicky Breadsticks. You will note that I used Donair Sauce in that recipe too.
I’m calling my recipe Newfoundland Donair Sauce, because that was where I first tasted it. The version I ate 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 lightly drizzled onto grilled chicken or beef. You’ll most certainly not regret it!
HERE’S WHAT YOU WILL NEED:
- Condensed Milk – Use sweetened condensed milk. You’re going to use the entire can, and be sure to use a spatula to get every bit out of the can. You’re going to love this stuff!
- Garlic Powder – Do no use fresh garlic or dried minced garlic. Garlic powder works best for this recipe. Dried minced garlic is crunchy and this sauce is meant to be smooth. Fresh garlic adds moisture and will take too long to permeate.
- Vinegar – Plain white vinegar please. Do not use other vinegars. It will throw off the flavour.
HOW TO MAKE DONAIR SAUCE:
I’m not even sure why I’m typing this out. It really is the easiest thing you’re going to do today! Here’s how I do it. Transfer the sweetened condensed milk into a bowl. Add the garlic powder and use a small rubber spatula to stir the garlic powder through the condensed milk.
Next, add the vinegar. Whisking or stirring will cause the sauce to be more runny. To get the perfect consistency, you’ll want to use a small rubber spatula to fold the vinegar into the mixture.
Folding is not mixing or whisking and does require a bit of technique. By folding in the vinegar, you will less likely break down the gelatinous, thick texture of the sauce. When the vinegar mixes with the condensed milk, the milk begins to coagulate. That just means it gets thick.
If you know what folding is, great! If not, please check out this video. I know it’s for cake batter, but the same technique applies.
A FEW FLAVOUR OPTIONS
Depending on how I feel, I like to make other versions of this sauce as well. Sometimes, when I’m stirring through the garlic powder, I like to add some dried parsley from my spice rack. Since you can see the dried parsley bits in the sauce, it’s a great way to know if you’ve stirred the condensed milk long enough to evenly distribute the garlic powder. It’s just a little trick I’ve learned.
Sometimes, I like to add equal parts garlic powder and onion powder. I love the oniony flavour along with the strong garlic flavour. Both of them can stand up quite well to the acidity of the vinegar and the sweetness of the condensed milk.
Try your own variations at home. For example, a little bit of cayenne pepper is so good if you’re looking for a spicy/sweet sauce. Smoked paprika can add smokiness too. Keep in mind, these types of spices will change the colour of your sauce! Just enjoy it. Have fun and play around with flavour combinations!
Newfoundland Donair Sauce
Ingredients
- ½ teaspoon garlic powder
- ¼ cup white vinegar
- 14 ounces canned sweetened condensed milk
Instructions
- Pour the condensed milk from the can into a bowl. Add the garlic powder and mix well to fully incorporate.
- Next, add the vinegar and fold it into the mixture. Don’t mix or stir aggressively and don't over mix.
- Transfer the sauce to a mason jar and refrigerate for a minimum of 1 hour before serving.
Nutrition
Veena Azmanov says
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.
Anya says
I have never heard of Donair Sauce but it sounds interesting. I bet it would be tasty with flatbread or pita.
Brittany says
It’s really good! It goes best with garlic cheese fingers. If you have it with flat bread put a bit of garlic butter and cheese on it. I’m actually shocked it’s not served anywhere else.
Daniela Anderson says
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.
Amy Katz from Veggies Save The Day says
This is such an interesting post! I love reading about regional foods. This sauce reminds me of one I like that’s make from garlic, lemon juice, and canola oil. I think it’s Mediterranean, but I’m not positive. Thanks for teaching me something new!
Vera says
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!
Stephanie@ApplesforCJ says
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 🙂
Meg | Meg is Well says
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!
Srivalli Jetti says
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.
Gloria @ Homemade & Yummy says
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!!
Hanady | Recipe Nomad says
You’ve blown my mind! I’ve never heard of this Sauce but IMHO nothing with sweetened condensed milk can taste anything less than amazing!! Mmm!!
Reesa Lewandowski says
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??
Marisa Franca @ All Our Way says
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.
Kylee from Kylee Cooks says
How is it that I’ve never heard of this before? My brother and sister in law were in Newfoundland for a year – and they never told me!
This looks really good. Definitely takes dippers up a notch.
Matt Logan says
They’ve never heard of it because it’s not from Newfoundland, the recipe comes from Halifax, Nova Scotia. A local Greek takeout was trying to sell gyros with little success when Tony, the owner, thought, “What would Haligonians prefer?”. He thought of the sweet versions of Chinese food and decided a sweet version of tzatziki would go over well with the locals. He tried sweetening yogurt with mixed results, it was still too tangy, so he tried condensed milk and, voila, the donair was born. I’ve had donairs in NL, they are terrible, I spent four years trying to find a decent one while I did my MSc. Nothing will beat a Robert’s donair, they are hands down the best in Halifax.
byronethomas@gmail.com says
You’re right, Matt, donair sauce comes from Nova Scotia. I made mention in my post that I called mine Newfoundland Donair Sauce, because that’s the only donair sauce I know! You seem to be very fond of Robert’s donairs. The next time I get out to Halifax, I’ll certainly find my way to Roberts. 🙂
Debie says
Definitely the sauce is from Halifax, Nova Scotia!
Hoping to try the recipe for the first time, so can’t rate yet.
Jason says
Donnini’s restaurants in NL were started by brothers who came here from NS got the businesses running. Eventually selling and returning home. I remember them having a restaurant not far off one of the bridges from Dartmouth into Halifax. Not sure if still there
swathi says
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.
LydiaF says
This sounds really interesting. I’ll bet it’s good on grilled meats.
Christine McMichael says
I’ve never had Donair before, but it sounds delicious! And this sauce…WOW! I think my husband would be completely obsessed with it. Definitely on my list to try soon!
Megan Marlowe says
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!
Molly Kumar says
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.
Natalie | Natalie's Food & Health says
Say no more… SOLD! 🙂 My husband will LOVE this. He’s a HUGE fan of garlic. Sauce looks fantastic, so creamy… and it’s so light. I’m gonna use it with crispy baked calamari rings we love to eat so much. Thanks for recipe!
Jennifer A Stewart says
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!!
byronethomas@gmail.com says
You gotta be patient, Jennifer. 🙂 Garlic Fingers will be coming to the blog soon. 🙂
Julie | Bunsen Burner Bakery says
Condensed milk in a dipping sauce? I would never think of such a thing – but your description sounds delicious!
byronethomas@gmail.com says
Trust me, Julie – it’s sooooo good! 🙂
Marie says
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
byronethomas@gmail.com says
Hi Marie! It’s condensed sweetened milk.
Mike says
Eagle brand milk works best.
Mike says
It called halifax sweet sauce. Smh
Janet says
I am amazed that people don’t know that donair sauce is!!
Pro tip… Add extra garlic to sauce, get you some donair meat (cheap in the freezer section of the real Canadian wholesalers club), some shredded cheese and a tube of Pillsbury pizza dough and make yourself a donair pizza.
Thank me later. Delicious hot or cold!
byronethomas@gmail.com says
I’m going to thank you now, Janet. That sounds awesome!
Terry Ralph says
This donair is my go to happy food. I use regular condensed milk and add sugar to taste. Works great. The donair meat is easy to make from scratch in a loaf pan also.
Vida Brake says
Obviously those people have never tried Pizza Delight Donair, they are definitely the best I have ever tasted and the sauce is absolutely delicious.
Bette Harley says
I’m wondering about the 14 ounce can of Sweetened Condensed Milk..I can only get 300ml cans which equal 10 ounces. I’m going to go ahead and scale back on the garlic and vinegar..and taste as I go.
Anyone know where to get 14 ounce /420ml cans of Sweetened Condensed Milk in Ontario?
Elena says
I’ve been obsessed with donairs sandwich, I tried it with different sauce but the sweet one is my favourite, last week I made my very own donairs meat and it’s awesome, hubby loves it, I haven’t made the sauce but I will make it right now!!! Thank you so much.
Dianna Doucette says
can you use evaporated 2% milk instead or the Homo milk in red fresh milk?
byronethomas@gmail.com says
I’m afraid you will most certainly need to use sweetened condensed milk in this recipe.
Mary Lynch says
Hi Byron
In answer to the question about whether you can use evaporated milk – you can, but only if you add a lot of sugar. I think that’s what Terry Ralph meant when he said he uses “regular condensed milk” and adds sugar to taste. And Louis Gee’s in Corner Brook makes the best donair, imho. 😉