Donair Sauce

Originating in Halifax, Nova Scotia, Donair, and this sauce, is a tasty, and simple to make at home, take on gyros.

We will cover the actual Donair recipe tomorrow, but today, let us handle the sauce, which is a little bit sweet and a little bit tangy. There are two ways to make this sauce, one with a can of evaporated milk and added sugar, and, my preference, a can of sweetened condensed milk and no added sugar. Supposedly, the evaporated milk version is thicker, but I think that this

version is already wicked thick, so why go for more so?

•1 (14 oz) can sweetened condensed milk
•1/2 cup white vinegar
•1 tsp garlic powder
•White pepper

Note: after making this last week, I am thinking that adding a splash of regular milk to thin the sauce a wee, tiny bit might could be a good thing; but, you do you.

Combine the ingredients together until well blended (an immersion blender works a treat here), then transfer to a tightly covered jar and stash in the fridge for a couple of hours or, always more better in my opinion, overnight to allow the flavors to blend.

Serve with your Donair in a pita wrap or as a pizza, both are very nice.

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