For those of you who know the sweet taste of donair sauce but now live where they simply wonder, “‘Dawn-air’? What is a ‘dawn-air’?”, here is a recipe that I found a while ago for a great, thick donair sauce. It beats the junk out of the crap they sell in a bottle at grocery stores and just about any other donair sauce I have ever had.
Ready? Here it is:
2/3 c. Canned Sweetened Condensed Milk
1/4 c. White Vinegar
1/2 tsp. Garlic Powder
Stir the milk and garlic powder together. Add vinegar quickly. You will have to stir the sauce for a couple of minutes in order for the vinegar and milk to mix properly. Leave it sit for a few minutes. As the original website says, this donair sauce will last an unnaturally long time in the refrigerator.
That’s it… who would have thought so much goodness would come out of such a small recipe!
For the brave, there is a recipe for donair meat at the same link.
I am a native New Brunswicker, and I love donairs. Now I live in British Columbia, and no one knows what “donair” is. hahahah… I was super skeptical about the recipe you referenced, but being desperate for a donair, I decided to try it. I just made the donair meat and the sauce. DELICIOUS!!!
Thanks!
They call them GIROS in Ontario, ugh the sauce is like mayo with pickles chopped up in it. I was so glad when Sobeys came to town but they couldn’t sell enough of the meat and sauce so they discontinued it !!! was just my luck.
I may have finally found a place to get a proper donair in Oakville. It’s about a 20min drive, but I’m out that way every couple weeks to see my boxing coach anyhow. If they’re any good at all, I’ll no longer need to come home at all :-p
where in oakville did you find donair please share
In burlington, corner of fairview rd and cumberland ave. Its called Halifax Donair.
Glad you liked it, Val!
Joe, they’re better here. Or am I just saying that so you’ll come home more often?? 😉
They are better in the Maritimes. No question. The gyros out here are great, but there isn’t a single place to get a proper donair in Ontario.
Halifax donair in Milton, Ontarion on Main St
Halifax Donair is not very good. The donair sauce is good, but the meat isn’t comparable.
Hey folks, I’m in Brampton and I own a bar here. We have a Greco Xpress franchise in our bar. Our specialty is East coast donairs with the proper sweet sauce, not that tzaziki stuff.
You can reach us at (905) 455-6644 for directions. I think you’ll be pleased. All our other East Coasters tell us it’s just like down-home.
Hey Tony is your greco express still open?
Praise you for this… I grew up in Alberta (Go to Amin’s Donair and Sub on 7th Ave and 1st st. if you’re ever ever ever in Calgary!) and now I’m in Australia and they have “Doner Kebabs” with several horrible sauces, none of which are as amazing and delicious as what is meant to go on a donair!
Amin’s Donair is nasty – Best in Calgary is My Doniar in Bowness, most My Doniars in general are good.
Amins donairs are awesomeness
I am home in NB for Christmas. Turns out that Greco now packages their Donair meat and Bonte has the pre-packaged sauce. I’ll be loading up a box of it as my second luggage back to BC and having a Donair party.
mmm… donairs… mmmm
I just tried the sauce – Awesome! I’m used to the tatziki sauce but this sweet sauce takes it to a new level! Thank you!
if you are in oakville and are looking for a donair place the best is Sammys donair in burlington. its known as the best ethinic restaurant in the gta
I’m a donair lover, and have lived in Stoney Creek (east of Hamilton) for eight years; the only donair I’ve found since I’ve been here happens to be the best donair I’ve ever had. IMO it’s a bit pricey at $7.75 (tax included) but it IS good!!!
It’s at 309 Grays Road & Barton, Stoney Creek it’s called Dominion Pizza, and I will surely miss it now that I’m finally escaping this armpit of a province.
Yeah Kay!
Dominion Pizza has the best donairs in the world, I’m sure of it. Like Gregg I moved out to Australia and almost cried when I discovered they don’t know what donair sauce is. Definatley trying out this recipe in the next few days!
Thanks a million
Hi Steph, I am from Moncton and love donairs I have tried the sauce with evaporated milk but the sweetened condenced milk with vinegar and I use fresh crushed garlic is amazing and so easy everyone just raves about them
You may want to bold the word SWEETENED
Just a note, since I used to work ar a Grco doanir, they used double strength white vinegar in the sauce with evaporated milk (and yes it does matter what condensed milk as well, use the good stuff not no name). Make sure to mix the dry ingredients with the milk and then whisk while pouring the vinegar and stop just as you finish pouring (it should be thick by that point)
Hi Scott- in the Greco donair sauce …does Greco use regular canned milk or sweet condensed milk??
Thanks
Hi there,
I have found a place in Toronto that has real donair sauce but they use real meat instead of the ground compressed stuff that is normally in a donair. Delicious!! Its called Spinners sandwich co. @ St. Clair and Yonge.
I grew up in Nova Scotia and miss garlic fingers with donair sauce most of all.
As Jane Doe mentioned, there is a great place in Milton – Halifax Donair and Pizza – http://www.halifaxdonairandpizza.com/
My husband and I make the drive from Toronto once a month or so – it’s THAT good!
If you miss donairs and garlic fingers – make the trip. I promise, it’s well worth it. They even make donair pizza, donair subs and donair poutine – just like in the Maritimes.
Enjoy!
Nice article found your site searching in yahoo I think you could have taken a more neutral view.
[…] followed this recipe for the […]
Always thought that my husband was makin it up that NS has the best donairs, after reading what people here have to say, maybe he’s right?
I’m originally from N.B. and have been living in Ont. for a couple of decades. Unbelievably I found frozen donairs (made by Bonte) in the Giant Tiger in Newmarket, just happened to stumble upon them. Yes, the real deal. But went to a GT closer to home (North York) yesterday, and they didn’t have any. So not sure if they are regular stock for them in all stores. But it’s worth a look – a real taste of home!
Dominion Pizza in stoney Creek has the best donairs in Ontario, as good or better that any east coast establishment and I have had a couple out there as well.
[…] followed this recipe for the […]
There seems to be some confusion between evaporated milk and sweetened condensed milk. They are not the same thing. I tried a very good recipe for donairs and the sauce yesterday. It called for evaporated milk. My sauce turned out extremely runny, despite following the recipe to a tee. Can anyone let me know if it would be better to use the sweetened condensed milk? It is much thicker. Thanks!
Hi guys. It’s been tears since I had a proper Halifax donair.
Agreed it is great sauce but King of Donairs are not the end all be all. They may have invented it but there are others out there that were better. My favorite was Tony’s at Scotia Square. It seems both the meat and the sauce were that much better for some reason. However it’s been so long that I’m not sure if he’s still there.
I’ve been making my own Killer Tzaziki for souvlaki (wraps) mainly because the commercial variety are a dismal failure and so can many restaurants.
I’m gonna try this recipe. Originally I was gonna try Greek yogurt (yes that makes a difference too rather than supermarket yogurt, not all yogurt is in the same ball park) instead of evaporated milk, but I think I’m gonna experiment with both or perhaps a bit of each (there’s an answer to thickening for some of you)
also instead of garlic powder try using fresh garlic than powdered. Then puree the whole thing in a blender or food processor. it will taste a whole lot better and you won’t stink up the house.
Incidentally the processor or blender will likely thicken the sauce too, seeing it’s like a similar process to meranguig eggs for Ceaser sald or fluffing pancakes.
I’ll keep you posted.
PS rice wine vinegar makes all sauces taste a whole lot better too. I haven’t used white vinegar on anything in over 20 years…
Or you can try a good quality red wine vinegar (be careful there’s a lot of really really bad ones out there) I use red wine vinegar on my tzatziki sauce.
well another mewbrunswicker here platsrrock my home town my place was a real greco in grand falls nb and i have been in ont for 23 years and yes i have ben to piza place in stoney creek that is no where near as good. not at all!!!!!
the sauce mix here is awsome no reason to go home
I used to work at the Fleet Pizzeria in Halifax – we severed only to the navy ships in port. Antoine the owner made it clear that the important part of the sauce was to “not stir too much” or the chemical reaction between the vinegar and sugar that holds the milk solids in suspension would break. We would make a large batch with:
2 Cans condensed milk
1 teaspoon white pepper
2 table spoons garlic powder
1 Cup Sugar
! Cup White Vinegar
Mix everything but the vinegar in a Tall container, not wide and flat as air gets to it easier that way.
Then pour the vinegar in while whisking and only stir 4 or 5 times around then stop! Again STOP! You are trying to get the sugar to react with the vinegar and create a suspension of the milk solids. If you keep stirring the “chunck-i-ness” of the sauce is ruined.
Place cover one top an refrigerate for several hours to let it set and for flavours to meld – over night would be better to ensure it sets up properly.
Regarding the meat, Ground chuck at 85-15 is good. Mix the meat alot or get it triple ground, you want it dense as this makes it slice better. Let meat sit in fridge over night to set up and makes it better to slice. Don’t slice too thick, the browning on the grill works wonders for flavour. Do dip the pita in water and throw on top of the grill or even on the meat as the steaming of the pita just adds that last bit of goodness.
Options included the tasty Donair & Pepperoni or adding mushrooms, onions and/or peppers when you cook the meat.
I still make them at home here in Atlanta, but i would kill for a large Bashi’s Donair Sub though 🙂 His were definitely the best.
Robert’s, Tony’s, or any of the shops at the Pizza Corner in downtown Halifax are great examples too.
Wish I could get the American public to sample some – I’d open a shop and be rich 🙂
Another great recipe is as follows…
1 12oz can of evaporated milk
3/4 cup of white sugar
2 tsp of garlic powder
4 tsp of vinegar ( or as needed)
Mix first 3 ingredients well in a med size bowl. Add vinegar 1 tsp at a time until desired thickness.
ravis in angus right beside the beer store awsome donairs
marc not msrc lol
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i found a donair recipe that is as close as it gets preheat your oven to 350 and cooking times will vary however 10 mins should be more than enough if you get the meat rolled think enough. Enjoy! all measurements are in teaspoons
Donair meat ingredients:
5 tsp bread crumbs
1 tsp salt
2 1/2 tsp garlic powder
1 tsp black pepper
3 tsp oregano
1/2 tsp cayenne
4 tsp dry chicken soup base mix
Donair Sauce
1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed
To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
There are Great Donairs here in Ottawa ask for Gus ( he is from Cole Harbour) at the Centertown Risto Bar on Bronson… about 4 blocks north of the Queensway.. Tell Gus johnny mac sent you.. you will not be disapointed. I no longer eat Donairs when I go home to Antigonish
All you people have no Idea about where to get a good Nova scotia Donair !!!!
Toronto …. blah ( It means yuck ) ……
Burlington …… the same response ……….
Ottawa …………. can not compare in the least to the Donairs that are from Nova Scotia they are are pathetic ….. ( again means awful )
I AM from Nova Scotia and FROM Halifax and the only … and I mean only … Place that serves the Original taste that I have come to hold soooooOOO dear is Nova Deli in Belleville Ontario. The owner is from Nova Scotia and has the Best sweet sauce recipe that I have ever tasted ( is it his fathers recipe ) All you other maritimers are looking in the wrong spot … I implore you to take a brief jaunt off the 401 highway and follow the 62 highway south till you get to 200 North Front st. ( coming off the 401 heading south it will be on the right hand side ) and go try these marvels with the delicious REAL !!!! Donair taste. They give you a free taste of their Food and have some of the best Donair concoctions I have ever tasted ( ONE TO TRY is the Donair Poutine Wrap …… yes I typed that right ) They are clean and happy like the people in the maritimes and are will to cater and supply any event, lunch, or supper you can plan. Please don’t compare the other trash to this little gem that I have discovered ….. when you try it you will agree and thank me in the end.
To ALL the wannabes out there the Nova Deli has been going strong for 18 years and will soon come to a town near you …. you have been warned .
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Sir Halibut Newfoundland Restaurant in Angus Ontario, has the real donair Plus they now have the donair egg rolls. Located at 4 Pine River Road unit # 2
705-424-4705 Closed Sunday and Mondays open tues to sat 11:00 am to 7:30 pm except Fridays open until 8:00pm
I’ve been making my own Donair Meat and Sauce for a few years now.
If you google “donair meat” and look at the recipes, you can pretty much figure out what to put in them at the right amounts. I Prefer the ones with the Italian Spice as well as Oregano.
I usually make 2 loaves and eat one and freeze one..(Which I use a Sharp Serrated Bread Knife to cut it AFTER it has Cooled in the fridge-which is Very Important.
If you have a Food Processor- (which I have never used) or a Stand Mixer with a Paddle ( I have used just once) this works well, and saves work and time.
I live in Edmonton- the Donair sauce here is usually awful and comparable to Vanilla Icing- I ordered a Donair and it’s sweeter than any candy I ever tasted. I was told that was the tradition to use a lot of sugar in the sauce. Which I am glad to see and have used your recipe- knowing that it is not . However in Edmonton, Queen Donair off Whyte is awesome and so is Mike’s Famous. Thanks for the recipe, I order donairs now with sauce on the side, just in case it’s Vanilla Pudding in disguise and use my own at home for take out. Thanks!
Right up there with the Big Mac as a culinary treat. Bite. Gag. Toss. Was my experience. Id have rather ate the toonie.
How long will it last up to 2 weeks?