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    You are in: Home / Recipes / Donair Sauce Recipe
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    Donair Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    puh-leas-no-coconut:)'s Note:

    This recipe is from "All Things Donair". Not mine, just wanted to post it here for keeping. It is an adapted recipe from King of Donair on Halifax's Pizza Corner. Note: Cooking time is setting time

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Stir canned milk, sugar and garlic powder until sugar is dissolved.
    2. 2
      Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
    3. 3
      Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
    4. 4
      You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.

    Ratings & Reviews:

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    Nutritional Facts for Donair Sauce

    Serving Size: 1 (45 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 94.9
     
    Calories from Fat 14
    15%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 6.0 mg
    2%
    Sodium 22.9 mg
    0%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 16.6 g
    66%
    Protein 1.4 g
    2%

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