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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!

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!#donair #garlic #sauce #newfounland #gyro #donar #atlantic

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. We were 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 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 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!

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4.19 from 11 votes

Newfoundland Donair Sauce

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!
Course Appetizer, Side Dish, Snack
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 135kcal
Author Lord Byron’s Kitchen


  • ½ teaspoon garlic powder
  • ¼ cup white vinegar
  • 14 ounces canned sweetened condensed milk


  • 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 stir just a few times to blend the vinegar into the mixture. Don’t over mix.
  • Transfer the sauce to a mason jar and refrigerate for a minimum of 1 hour before serving.


Calories: 135kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Sodium: 67mg | Sugar: 30g | Vitamin A: 121IU | Calcium: 182mg

Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!  @lordbyronskitchen | #lordbyronskitchen 

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!#donair #garlic #sauce #newfounland #gyro #donar #atlantic

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This Post Has 30 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.
    1. 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.
  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 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.
    1. 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.
      1. 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. :)
  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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