IMPORTANT NOTE ABOUT THE SAUCE: To get the right thickness I have found it necessary to increase the sugar to 1 cup from 3/4 cup and it is absolutely imperative that once you have combined the sugar, evaporated milk, and garlic powder to NOT stir the sauce too much upon adding the vinegar otherwise the chemical reaction will fail and you will have a runny sauce. I simply add 1/4 cup of vinegar right at the end and only give it 2-3 slow long stirs and then refrigerate and the sauce turns out the perfect consistency.
I was born and raised in New Brunswick and the one thing I miss most after moving to Montreal in 1998 was "Greco Donair"- I practically lived on their donairs and donair pizza in university. You cannot get anything even remotely close to a Greco Donair in Quebec and finding this recipe was a godsend. The sauce taste is almost 100% spot on to the sauce they use and while they tend to slice meat off a long spit, the meat smell and taste is almost spot on as well. I can put donair sauce on almost everything and now that I have a recipe that tastes like the one I love, I will be sporting garlic breath a lot more often.
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IMPORTANT NOTE ABOUT THE SAUCE: To get the right thickness I have found it necessary to...