We LOVED this. I made the sauce as listed, but made a few changes: I halved the sauce, used heavy cream, and added more vinegar. I think I used 5 tsp white vinegar for 6 oz heavy cream. I left the other measurements (of everything) the same. I served this in pitas (which fell apart, because I steamed mine in the oven, bad idea) with lettuce and red onion (which I pre-soaked in ice water for about 3 hours, to cut the bite). Everything worked exactly as described; the sauce thickened beautifully in the fridge (I did let it fridge for about 3 hours). The interesting thing about the donair sauce is this is the EXACT same stuff that Mexican restaurants around here give you with tortilla chips! I never knew how it was made, and every time I've asked I've been directed to cheese sauces, so this was a FANTASTIC find! (I have no idea why Mexican restaurants in Virginia serve tortilla chips with Eastern Canadian Lebanese sauces, but I was super glad to discover this recipe!) My husband proclaimed this sandwich "super tasty" :)
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We LOVED this. I made the sauce as listed, but made a few changes: I halved the sauce, used...