Sauce for Newfoundland Donairs
Donairs weren't always a part of my life as a Newfoundlander. True story: it wasn't until 2003 that I tried an Atlantic donair for the first time. Just finished up some shopping in Grand Falls and stopped for lunch at Donnini's. A newfound fondness for donairs was sparked by this event.
The donair was the highlight of the meal, and it was accompanied by a variety of tasty condiments and toppings.
Mess, a local specialty, is a favorite among Newfoundlanders. Not because of how messy it is, but because "mess" can also mean "a lot of" or "a lot of of something." A typical example would be, "Oh my God, I ate such a huge amount of food." Having eaten so much, I feel stuffed. Because of this, I know I overindulged.
There are a lot of French fries in the dish, and they're covered in a savory dressing and swimming in gravy. Deep-fried hot dog wieners are sometimes added to the dish. I can't even describe how good it is. But I'm getting off topic This is supposedly a conversation about Donair Sauce.
DONAIRS ARE WHAT?
Simply put, Dear Reader, a donair is a wrap-like dish made of a pita filled with shredded spiced beef that has been cooked on a spit and then topped with sweet sauce. Tomatoes and onions are then placed atop the pita.
Others take the definition and origin of the donair very seriously; however, I am not here to debate that. It goes by any name you like: donair, donar, gyro, etc.
The name and preparation method are up to you. However, I urge you to try it with this Newfoundland Donair Sauce; you won't be sorry you did.
While I don't prepare donairs at home, McKenna and I do enjoy dipping our pizza crusts in a good tomato sauce. This dipping sauce is our absolute favorite for dunking the crust of a deep dish pizza into.
SHORT HISTORY OF DONAIR SAUCE
One restaurant chain in Nova Scotia called King of Donair, which was established in the 1970s and serves a variety of dishes including the popular donair, claims to have invented the Maritime donair, a variant on the traditional Middle Eastern doner kebab, in 1973.
This sauce is a sweeter take on the classic garlic sauce and is made with condensed milk, sugar, garlic (or garlic powder), and white vinegar to give Maritime donairs their signature flavor. In place of sour cream and white vinegar, a classic garlic sauce relies on tangy yogurt or mayonnaise, and a dash of lemon juice in place of sweet sugar.
Garlic fingers (another popular regional dish) are often served with a dipping sauce similar to donair sauce. In a similar vein, I offer Cheesy Garlicky Breadsticks at Lord Byron's Kitchen. In case you were wondering, yes, I did use Donair Sauce in that dish as well.
Since I first experienced it in Newfoundland, I have decided to name my creation "Newfoundland Donair Sauce." In both those times and now, I've only ever eaten the homemade variety. That concludes it; What follows is a brief introduction to the history of this unassuming sauce and an overview of its origins.
Trust me when I say that Newfoundland Donair Sauce is not just for donairs or pizza crust, Dear Reader. You should try it drizzled very lightly over grilled meat. You won't be sorry that you did this.
HERE IS WHAT YOU MUST HAVE:
- Sweetened Condensed Milk - Or Condensed Milk Using a spatula, scrape the sides and bottom of the can to remove every last bit of contents before discarding. All of this is going to blow your mind.
- Use only garlic powder; never fresh or dried minced garlic. In this case, garlic powder is the way to go. The sauce is supposed to be smooth, but the dried minced garlic gives it a crunchy texture. Garlic's pungent flavor can't be achieved with fresh garlic because it adds moisture and takes too long to permeate.
- Vinegar, and only distilled white vinegar, thank you Avoid using any other types of vinegar. It's going to completely ruin the taste.
DIRECTIONS FOR PREPPING DONAIR SAUCE:
I have no idea why I'm putting this into words. In all honesty, it's the simplest thing you'll have to do all day. This is the method I use. Sweetened condensed milk, please transfer to a bowl. Use a small rubber spatula to mix the garlic powder into the condensed milk after adding it.
Then, pour in the vinegar. The sauce will become more watery if you whisk or stir it. Use a small rubber spatula to gently fold the vinegar into the mixture until you achieve the desired consistency.
When compared to methods like mixing or whisking, folding does require a certain amount of skill. There will be less chance of the sauce's thick, gelatinous texture breaking down if you mix in some vinegar. It's a well-known fact that combining vinegar and condensed milk causes the milk to curdle. That simply means it gets thicker.
That's great if you're familiar with the concept of folding. If you haven't seen this yet, I highly recommend it. I realize that it is meant for cake mix, but the same method can be used
CHOICES OF FEW FLAVORS
Alternate versions of this sauce that I enjoy making depend on my mood. Sometimes I'll add some dried parsley from my spice rack and stir it in with the garlic powder. Dried parsley pieces in the sauce are a good visual indicator of whether or not the condensed milk has been stirred long enough to incorporate the garlic powder. Simply put, I've learned a neat little trick.
Sometimes I'll sprinkle in a little bit of garlic powder and a little bit of onion powder. The combination of the strong garlic flavor and the oniony flavor is delicious. They are both sturdy enough to withstand the vinegar and the sweetened condensed milk without wilting.
Play around with it on your own. For a spicy yet sweet sauce, for instance, a pinch of cayenne pepper goes a long way. Add smokiness with smoked paprika. Remember that the addition of these spices will alter the hue of your sauce. The point is to have fun. Explore new flavor combinations with abandon.
- ½ teaspoon As a seasoning, garlic powder
- ¼ cup A solution of white vinegar in water
- 14 ounces Condensed milk in a can
- Empty the can of condensed milk into a bowl. Put in the garlic powder and blend it in thoroughly.
- The next step is to add the vinegar and incorporate it thoroughly. Avoid vigorous stirring and overmixing.
- Refrigerate the sauce for at least an hour before serving by placing it in a mason jar.
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