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Donair Sauce
1 can evaporated milk
1 can sugar (fill evaporated can with sugar once you empty the can)
2 tsp garlic powder
5 Tbsp vinegar
Stir milk, sugar, garlic powder until sugar is dissolved. Add vinegar(all at once). Stir until thickened. Only stir 5 to 6 times, overmixing will make sauce runny. Place in fridge 1 - 2 hours to chill.
It also freezes well. Do not stir when thawing. Can be frozen over and over as long as you do not overstir.
See Meats and Vegetables for Donair Meat
Submitted by Shelley Reid
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