Canadian on Kvalifood

Donair Sauce

Sun, 29 Mar 2026 20:21:07 +0100

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

1 can (14 oz) sweetened condensed milk
2 fl oz white vinegar
3/4 tsp garlic powder

Directions

Pour the sweetened condensed milk into a bowl. Add the garlic powder and stir to combine.

Maple Glaze

Sun, 02 Aug 2015 13:10:29 +0100

Maple Glaze - kvalifood.com

A versatile savoury glaze built on pure maple syrup, briefly simmered with garlic and pepper. It coats roasted vegetables, pork, chicken, salmon, and ham in a thin, sticky layer. Use Grade A Dark or Robust maple syrup for the strongest flavour.

Makes ca. 240 ml

Ingredients

240 ml pure maple syrup
15 ml water
15 ml olive oil
1 tbsp granulated garlic (or 3 cloves fresh garlic, finely minced)
1 tsp salt
1/2 tsp black pepper (or red pepper flakes)

1 cup pure maple syrup
1 tbsp water
1 tbsp olive oil
1 tbsp granulated garlic (or 3 cloves fresh garlic, finely minced)
1 tsp salt
1/2 tsp black pepper (or red pepper flakes)

Directions

Combine maple syrup, water, olive oil, garlic, salt, and pepper in a small saucepan.

Poutine Gravy

Fri, 28 Nov 2014 16:48:11 +0100

Poutine Gravy - kvalifood.com

The gravy for Quebec’s poutine – a roux-thickened mix of beef and chicken broth, poured hot over fries and cheese curds. It should be smooth, moderately thick, and hot enough to slightly soften the curds on contact. A small touch of ketchup and Worcestershire nods to the casse-croute (snack bar) tradition.

Makes ca. 600 ml

Ingredients

42 g unsalted butter
24 g all-purpose flour
475 ml beef broth
240 ml chicken broth
1 tsp ketchup
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
salt, to taste

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups beef broth
1 cup chicken broth
1 tsp ketchup
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
salt, to taste

Directions

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 3-4 minutes until the roux turns a light golden brown and smells nutty.

Montreal Steak Spice

Tue, 27 Jan 2009 23:56:46 +0100

Montreal Steak Spice - kvalifood.com

A coarsely ground Canadian spice blend that traces back to Schwartz’s deli in Montreal, where the broilerman adapted smoked meat pickling spices for steak sometime in the 1940s-50s. The mix combines black pepper, salt, paprika, garlic, dill, coriander, and mustard seeds into a bold, textured rub for grilled meats.

Makes ca. 12 tbsp

Ingredients

2 tbsp coarsely ground black peppercorns
2 tbsp kosher salt
2 tbsp smoked paprika
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp dill seeds, lightly crushed
1 tbsp ground coriander
1 tbsp mustard seeds, lightly crushed
1 tsp red pepper flakes

2 tbsp coarsely ground black peppercorns
2 tbsp kosher salt
2 tbsp smoked paprika
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp dill seeds, lightly crushed
1 tbsp ground coriander
1 tbsp mustard seeds, lightly crushed
1 tsp red pepper flakes

Directions

If using whole peppercorns, coriander seeds, or mustard seeds, crack them coarsely with a mortar and pestle or the bottom of a heavy pan. The texture should be rough and uneven, not a fine powder.