Donair Sauce

March 29, 2026

Donair Sauce - kvalifood.com

A sweet, garlicky white sauce from Halifax, Nova Scotia. It was invented in the 1970s by Greek brothers who adapted the gyro for Canadian tastes, replacing tzatziki with this distinctly sweet condiment. The sauce thickens when vinegar hits the sweetened milk – no cooking needed. Traditionally served on Halifax donairs and garlic fingers.

Makes ca. 400 ml

Ingredients

1 can (396 g) sweetened condensed milk
60 ml white vinegar
3/4 tsp garlic powder

Directions

Pour the sweetened condensed milk into a bowl. Add the garlic powder and stir to combine.
Add the white vinegar and fold gently into the mixture. Do not whisk aggressively. The vinegar causes the milk to thicken.
Transfer to a jar or squeeze bottle. Refrigerate for at least 1 hour, ideally overnight, before serving.

Notes

Use plain white vinegar only. Apple cider vinegar or wine vinegar will change the flavour.
Use garlic powder, not fresh garlic or garlic salt. Fresh garlic creates texture problems and garlic salt throws off the balance.
The sauce continues to thicken as it sits in the fridge.
For more control over sweetness, use evaporated milk (1 can / 354 ml) plus 100 g white sugar instead of sweetened condensed milk. Mix the sugar into the milk before adding vinegar.
Keeps refrigerated for about 1 week.