5 mins ! Classic Halifax Donair Sauce

If you’ve ever had a true Halifax donair, you know the real star isn’t just the spiced meat or the warm pita—it’s the donair sauce. Creamy, sweet, garlicky, and slightly tangy, this Nova Scotia original is what transforms a good donair into a crave-worthy East Coast classic.

Whether you’re making homemade donairs, dipping garlic fingers, or recreating the flavors of your favorite Atlantic Canadian takeout, this easy donair sauce recipe is a must-have.

Why You’ll Love This Donair Sauce

• Authentic Taste: Just like what you’d find on the streets of Halifax.
• Simple Ingredients: Only 4 main ingredients needed.
• Versatile Use: Use it on donairs, garlic fingers, pizza crusts, or as a dip.
• No Cooking Required: Mix, chill, and serve!

Ingredients

• 1 can (12 oz / 354 mL) evaporated milk
• ¾ cup white sugar
• 2 teaspoons garlic powder
• 4 teaspoons white vinegar (or to taste)

Instructions

1. Combine Ingredients:
   In a medium mixing bowl, whisk together the evaporated milk, sugar, and garlic powder until smooth.

1. Add Vinegar Gradually:
   Slowly add the white vinegar, one teaspoon at a time, whisking constantly. The mixture will begin to thicken slightly as the vinegar reacts with the milk.

1. Chill Before Serving:
   Transfer the sauce to a sealed container and refrigerate. It’s best served cold, after chilling for at least an hour to thicken further and deepen flavor.

Serving Suggestions

• On a Donair: Drizzle generously over warm sliced meat, tomatoes, and onions wrapped in pita.
• For Garlic Fingers: Serve as a dip or drizzle over cheesy garlic bread.
• As a Pizza Dip: Great for crusts and calzones.
• For Fries: Makes an unexpected but delicious fry dip.

Pro Tips

• Thicker Sauce? Chill longer, or reduce the vinegar slightly.
• Tangier Flavor? Add more vinegar to taste—up to 5 teaspoons.
• Make Ahead: Store in the fridge for up to 1 week in an airtight container.

What Makes Donair Sauce Unique?

Unlike typical garlic sauces or aiolis, Halifax donair sauce is sweetened with white sugar and thickened only by the interaction between evaporated milk and vinegar. This distinctive blend of creamy, sweet, and garlicky flavors is what sets it apart and makes it a Maritime essential.

Classic Halifax Donair Sauce

A sweet, garlicky, and tangy sauce that’s the heart of every authentic East Coast donair—perfect for dipping, drizzling, or dressing.

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Prep Time5 minutes mins

Ingredients Method

Ingredients

  

• 1 can 12 oz / 354 mL evaporated milk
• ¾ cup white sugar
• 2 teaspoons garlic powder
• 4 teaspoons white vinegar or to taste

Method

 

Combine Ingredients:

1. In a medium mixing bowl, whisk together the evaporated milk, sugar, and garlic powder until smooth.

Add Vinegar Gradually:

1. Slowly add the white vinegar, one teaspoon at a time, whisking constantly. The mixture will begin to thicken slightly as the vinegar reacts with the milk.

Chill Before Serving:

1. Transfer the sauce to a sealed container and refrigerate. It’s best served cold, after chilling for at least an hour to thicken further and deepen flavor.