Halifax Sweet Sauce

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Halifax Sweet Sauce

Donairs are a huge snack staple in the Maritimes of Canada. They're similar to Gyros and Kebabs, in that they're basically spicy meat wrapped in a pita with garden veggies and sauce.

The sauce used predominately on Canada's East coast is Sweet Sauce. The spiciness of the meat, combined with the sweetness and acidity of the sauce and the freshness of the toppings makes a very interesting taste experience.

• 2 T garlic powder
  
• 30 oz white sugar
  
• 6 385 ml cans condensed milk
  
• 1 c vinegar
  

Mix the garlic powder well with the sugar, using a whip (wire whisk). Add the condensed milk and stir until the sugar is dissolved.

Here's the tricky part. Violently whisk the liquid, and add the vinegar all at once. The idea is to get it completely mixed as soon as possible, then stop altogether. The vinegar curdles the milk, making it thick, but too much mixing can cause it to thin again.

Cover and refrigerate overnight to let it set. Before use, give it a bit of a stir, but too much stirring can still thin it. If you find watery thin liquid at the bottom, it wasn't mixed thoroughly enough, and if the whole sauce is thin, it was mixed too much.

The sauce has an increased shelf-life due to it's high sugar/acidity, but it can be frozen in batches after refrigerating overnight.

Stuff a warm pita with spicy donair/doner/kebab/gyro meat, add chopped tomatoes, onions, lettuce, and generous dollops of Sweet Sauce.

A taste of the Maritimes!

Keywords: Intermediate, Sauce

( RG583 )