studied in Halifax 10 years ago, loved to have donair at night. Now we are living Hong Kong. This video brings us back to the good old days in Hali!!! Every time we try to have donair we just watch your video. Thank you!
@@aaura8805 For me it was either King of Donair, or else (I think it was called) Alexanders on the corner with their big slice of pizza's.. back when Bogarts was around. We'd grab a slice or two after a night out and sit across the street on the mini-wall by the church and watch people go by as we ate. Great times! ... Or we'd order King of Donair (the large, of course!), which was the cats meow in bold taste. Sometimes couldn't finish them due to the beer in us and so we'd reheat in the morning and finish them off.
Thanks so much! I failed trying to make this last week and some said I should've used condensed instead of evaporated milk but I knew that wasn't the problem. You showed me what I did right and wrong; much appreciated.
"the haaaard part" - I'm from NS, living in Japan now and trying to spread local cuisine. Your videos have helped me out a lot and it's nice to hear an East coast accent.
Thanks Steve! We were gradually adding vinegar and nothing was happening, and according to your video, we weren't adding enough! After watching this, we got a perfect donair sauce! Thanks bud, Cheers!!!
As an East coaster living out west, got to say one thing I miss the most is the east coast food. Thanks so much for the videos, now I can enjoy this anytime I want, not just when I visit NS!
We have a pizza joint here where I live and they make their own donair sauce, until today I tried to get the recipe from the owner with no luck. Did the search and here it was, taste the same as theirs, Thanks for the recipe.
I worked at a few pizza joints in Halifax back in the 90's. Including KOD. King of Donair. The original donair. This sauce in video is EXACTLY the same as we used at KOD. Thanks Steve!!! ps.... sure do miss the Pizza Corner at 2am on Saturday night! rockin' party on the streets.
Nice Video..I also found a recipe where you can use sweetened condensed milk (as a substitute for milk and sugar ) which I prefer as the sugar is already dissolved well in the milk and makes a much thicker sauce, even more so when cooled for a half hour in fridge ! I lived in Moncton for a while and went to Acadia Donair & Pizza in Dieppe a lot , Small 'Mom And Pop business,huge Donairs !
Amazing!! Can't wait to try this. It's one of those things that most people never wonder what it's made from or how to make it. I'm making homemade calzones and garlic fingers tonight, this will go wonderfully with it. Thanks from NB.
I make a recipe using both sweetened condensed AND canned milk and it thickens instantly and moreso upon sitting for a bit. it's no fail. and quite tasty. ideal for dippin as it never separates, like other recipes. my boyfriend and I came up with it one day cuz the other recipes only worked half the time. 2/3 cup evaporated milk 1/3 cup + 2 tbsp sweetened condensed milk ½ - ¾ tsp garlic powder 1/3 cup vinegar
i've made this recipe many time but could never get it as thick as yours. so i tried using one can (300ml) of sweetened condensed milk, a quarter cup of vinegar and a half teaspoon of garlic powder...tasted like yours and was thick enough to turn the bowl upside down without any spilling out.
I am glad to hear someone other then myself saying that donairs and gyros r not the same...had a ton of arguments with people who say they r the same so i educated them and told them if they dont believe look it up.....i love donairs they r my fav but hard to find a true donair in my area...
In my opinion sweetened condensed milk is a far better option as it is already very thick and the sugar is already well dissolved..also refrigeration afterwards creates an even thicker sauce ,similar in consistency to cream cheese which is great for dipping (unless you like the more thinner like sauce but I do not personally )
Went to Champlain place bought garlic fingers ...get home to eat it ..aah no sauce!... so I watched this and 5 min later i have plenty Ty! great video.
Add some white pepper too for a little extra zing. That's how we did it at the Fleet Pizzeria back in the 90's. Also use a whisk as it will mix faster. Don't over stir either or it will "break" if you over do it.Try a donair & pepperoni as an optional take - they are great.
So good! Just thought I'd let you know I tried to freeze this for later and it worked out fine! Just don't stir it too much when it thaws or it gets runny.
KBDProductionsTV woah never thought I’d run into a big UA-camr on a smaller channel! Really humble of you to leave a comment on a smaller channel, shows character
For those avoiding sugar, you can substitute *granulated erythritol* as follows: * Pure granulated erythritol: add 15% volume (so 1.15 cups replaces 1 cup sugar) * Granulated erythritol w/stevia: subtract 10% volume (so 0.9 cups replaces 1 cup sugar) * Granulated erythritol w/monk fruit: subtract 10% volume (so 0.9 cups replaces 1 cup sugar) Erythritol will not dissolve as readily as sugar, so you will need to give the initial mix phase much more time and stirring, or you can heat the milk to dissolve the erythritol, then _chill it_ in the fridge before adding the vinegar. If you choose to heat up the milk to dissolve the erythritol, chilling before adding vinegar is *essential* - or the mixture it will not thicken. Also note that a can (354ml) of whole, unsweetened evaporated milk has about 35g of carb in the form of lactose, so keto people will still need to practice a bit of restraint and not treat it like a beverage (sadly). If you are in Canada, a few types of granulated erythritol are available at Bulk Barn.
Donair is how we spell it here on the east coast of Canada. Doner is how they spell it everywhere else. In both cases, it refers to this delicious, delicious dish. No matter.
Little tweak on this - add about a 1/4 to 1/2 teaspoon of white pepper for and extra kick depending on how much you want. 2 cans evaporated milk, 2/3 cup sugar, 1/2 cup vinegar, 1 heaping tbsp garlic powder, 1/2 tsp white pepper. The key is to mix everything but the vinegar. Quickly mix in the vinegar - stir 5 to 7 times around with a whisk - then LEAVE IT ALONE! Chill for couple of hours. You are trying to make a suspension of the milk fats when the sugar and vinegar react together.
Always wondered why it's sweet now I know why and I'm on the side of Canada where donairs are a common thing wow I be surprised as I thought it was just a sauce name and not a food that went with it
Steve...or someone else...can you tell me if a good whisk will work to stir and break up the sugar as good as a spoon...or is the spoon better? Message me if you can. Thanks.
just made it. it's in the fridge now getting chilled. I think mine might be a bit liquidy... I guess I would have to wait and see. I hope it comes out thick. thanks bro.
GOOOO Nova Scotia I was born and Raised in NS and I have been living out west for 6 years now, and the donairs are terrible!!!! Everyone needs to go to acrapole pizza in Pictou County :)
That's at least the second reference I've seen for Acrapole. How do you think they compare to King of Donairs (if you've had them)? I'm really trying to come up with something that is authentic...
Been making this for years but never had the correct measurements, although I go a little heavier on the garlic, personally. Thanks! What is the best way to preserve it? Once I see it begin to separate I often throw it out and I'dd like to have more of the stuff on-hand.
In the comments on another one of his videos he said that he has previously worked at King of Donairs, as well has other places that serve donairs. I'm SO stoked I found his videos. Like learning BBQ from a Texan...
I still don't get it. Maybe its the Poutine talking or the fact that I'm more used to American/Italian pizza. I'm in Maine and spend lots of time in NB. One place in St. Stephen had what I thought was a calzone... tasted like they put "chowder" in it. Hmmm maybe thats what happened.. Took chowder and bread and called it Italian. Hey.. to each his own.
Unfortunately no. It's one of those weird things that you once you hit the sweet spot if you will and go further, it's watery again. the good news is, it tastes the same, just runny :)
@@steve45ca i just found your channel searching for that "specual sauce" recipe.. Lol we just made it, my husband loves it! Im from Cyprus, so that is why hes so homesick for it. Over here, our sauce is a yogurt and garlic combination.
+Stephen Macleod this is basically the same recipe every store uses for donair sauce. Some add garlic powder, some don't. other than that, all the stores I worked at used the same ratios of milk, sugar and vinegar. Cheers!
+Chad Jackson i'd love to know why? my wife has over 30 years experience making donair sauce. a refrigerated bowl and milk and sugar already mixed is ideal before adding the vinegar but it's not practical. i have almost 10 years myself making it in every type of bowl and utensil without any troubles. cheers
+lynnshell78 yeah donair is definitely not diabetic friendly. The sauce probably won't thicken up, plus the vinegar flavor will very prominent. However, donair meat and mayo isn't bad on bread or a sub bun as an alternative to donair sauce. Thanks for watching!
Hi Steve...I'm a Caper & can't wait to make all of this! :)). I'm going to try making the sauce using a sugar substitute to reduce the impact on blood sugar, which is a good for both diabetic and non-diabetic heart health. Love that you advocate using meat with a higher fat content! I've actually purchased some low carb pita wraps (too busy to make right now) & can't wait to do it all up! I hope my idea to use a sugar substitute in the sauce can help your diabetic followers (I may use Truvia). TY!
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I'm in B.C and I used this recipe and I can't believe how much this taste like the donair sauce back in Sackville Nova Scotia, thanks a lot!!!!
studied in Halifax 10 years ago, loved to have donair at night. Now we are living Hong Kong. This video brings us back to the good old days in Hali!!! Every time we try to have donair we just watch your video. Thank you!
How many times did you end up at the Pizza Corner at 2am? LOL.
Dalhousie student? 😀
@@aaura8805 For me it was either King of Donair, or else (I think it was called) Alexanders on the corner with their big slice of pizza's.. back when Bogarts was around. We'd grab a slice or two after a night out and sit across the street on the mini-wall by the church and watch people go by as we ate. Great times! ... Or we'd order King of Donair (the large, of course!), which was the cats meow in bold taste. Sometimes couldn't finish them due to the beer in us and so we'd reheat in the morning and finish them off.
1 can of eveporated milk.
1 cup white sugar
Dash of garlic powder
1/3 cup of white vinegar
can you sub sweetened condensed milk for the evap/sugar?
Yes
Thanks so much! I failed trying to make this last week and some said I should've used condensed instead of evaporated milk but I knew that wasn't the problem. You showed me what I did right and wrong; much appreciated.
"the haaaard part" - I'm from NS, living in Japan now and trying to spread local cuisine. Your videos have helped me out a lot and it's nice to hear an East coast accent.
Thanks Steve! We were gradually adding vinegar and nothing was happening, and according to your video, we weren't adding enough! After watching this, we got a perfect donair sauce! Thanks bud, Cheers!!!
This sauce was absolutely badass. I paired it with your donair meat recipe video and the wife and I ate in style last night!
As an East coaster living out west, got to say one thing I miss the most is the east coast food. Thanks so much for the videos, now I can enjoy this anytime I want, not just when I visit NS!
We have a pizza joint here where I live and they make their own donair sauce, until today I tried to get the recipe from the owner with no luck. Did the search and here it was, taste the same as theirs,
Thanks for the recipe.
I worked at a few pizza joints in Halifax back in the 90's. Including KOD. King of Donair. The original donair. This sauce in video is EXACTLY the same as we used at KOD.
Thanks Steve!!!
ps.... sure do miss the Pizza Corner at 2am on Saturday night! rockin' party on the streets.
This sauce is fabulous to dip your pizza into........omg...YUM!!
Two Capers in Ottawa, missing donairs. Made this sauce and it tastes EXACTY like home. Going to try the meat recipe next! Thanks Steve!
Nice Video..I also found a recipe where you can use sweetened condensed milk (as a substitute for milk and sugar ) which I prefer as the sugar is already dissolved well in the milk and makes a much thicker sauce, even more so when cooled for a half hour in fridge !
I lived in Moncton for a while and went to Acadia Donair & Pizza in Dieppe a lot , Small 'Mom And Pop business,huge Donairs !
Thanks Steve!! Nothing like a taste of home from the Prairies!! This donair sauce is perfection :)
your welcome =]
Amazing!! Can't wait to try this. It's one of those things that most people never wonder what it's made from or how to make it. I'm making homemade calzones and garlic fingers tonight, this will go wonderfully with it. Thanks from NB.
Great video, I have made it many times with your video and worked perfectly every time
Sweetened condensed milk instead of evaporated milk and sugar also makes it quite thick and delicious! Thanks for the demo!
I make a recipe using both sweetened condensed AND canned milk and it thickens instantly and moreso upon sitting for a bit. it's no fail. and quite tasty. ideal for dippin as it never separates, like other recipes. my boyfriend and I came up with it one day cuz the other recipes only worked half the time.
2/3 cup evaporated milk
1/3 cup + 2 tbsp sweetened condensed milk
½ - ¾ tsp garlic powder
1/3 cup vinegar
Born in halifax but live in Australia now. I now use I can sweetened condensed milk 3/4 can of vinegar and garlic powder. Reminds me of home.
i've made this recipe many time but could never get it as thick as yours. so i tried using one can (300ml) of sweetened condensed milk, a quarter cup of vinegar and a half teaspoon of garlic powder...tasted like yours and was thick enough to turn the bowl upside down without any spilling out.
I am glad to hear someone other then myself saying that donairs and gyros r not the same...had a ton of arguments with people who say they r the same so i educated them and told them if they dont believe look it up.....i love donairs they r my fav but hard to find a true donair in my area...
In my opinion sweetened condensed milk is a far better option as it is already very thick and the sugar is already well dissolved..also refrigeration afterwards creates an even thicker sauce ,similar in consistency to cream cheese which is great for dipping (unless you like the more thinner like sauce but I do not personally )
THANK YOU SO MUCH.
I miss Maritime donairs..just not the same here in Montreal, at all
Your welcome :)
Thanks I'm from Dublin Ireland made the sauce for kebabs it was delicious and soooo simple
Went to Champlain place bought garlic fingers ...get home to eat it ..aah no sauce!... so I watched this and 5 min later i have plenty Ty! great video.
Still enjoying your recipe a decade later, guy!
Thanks!! Cheers!!
Add some white pepper too for a little extra zing. That's how we did it at the Fleet Pizzeria back in the 90's. Also use a whisk as it will mix faster. Don't over stir either or it will "break" if you over do it.Try a donair & pepperoni as an optional take - they are great.
A donair with pepperoni is called a bubba donair.
So good! Just thought I'd let you know I tried to freeze this for later and it worked out fine! Just don't stir it too much when it thaws or it gets runny.
Cool Steve,I tried to make it once but it was quite a fail,I knew everything about the recipe except adding the vinegar like that. Thanks
Looking forward to trying it! Way easier than I thought! :) Thanks, Steve.
Youre welcome
Great sauce. Would make it again in a heart beat. Thanks
Nice video i taste The donair sauce in charlottetown PEI,great donairs over there, grettings from mexico
Thanks, we've used this video a few times to make great donair sauce
You nailed it steve. Thanks so much!
Thx Mitch Cheers!
I've been buying the sauce in the local co-op and it's needing more garlic, I love garlic hahaha, thanks for the recipe, gonna try the weekend
+Jonathan Michelin i love garlic too. cheers!
I have to make this the weekend, just wondering is it like or close to what you get in the bottle from the store?
+Jonathan Michelin if youre referring to Mr Donair sauce that you can buy, it is to a degree, but from scratch is better
This is the highest quality donair sauce recipe
Thanks Steve
KBDProductionsTV woah never thought I’d run into a big UA-camr on a smaller channel! Really humble of you to leave a comment on a smaller channel, shows character
another very delicois recipe
Thanks for this. My daughter requested donairs for her 13th Birthday party.
She's 20 now lol
For those avoiding sugar, you can substitute *granulated erythritol* as follows:
* Pure granulated erythritol: add 15% volume (so 1.15 cups replaces 1 cup sugar)
* Granulated erythritol w/stevia: subtract 10% volume (so 0.9 cups replaces 1 cup sugar)
* Granulated erythritol w/monk fruit: subtract 10% volume (so 0.9 cups replaces 1 cup sugar)
Erythritol will not dissolve as readily as sugar, so you will need to give the initial mix phase much more time and stirring, or you can heat the milk to dissolve the erythritol, then _chill it_ in the fridge before adding the vinegar. If you choose to heat up the milk to dissolve the erythritol, chilling before adding vinegar is *essential* - or the mixture it will not thicken.
Also note that a can (354ml) of whole, unsweetened evaporated milk has about 35g of carb in the form of lactose, so keto people will still need to practice a bit of restraint and not treat it like a beverage (sadly).
If you are in Canada, a few types of granulated erythritol are available at Bulk Barn.
Ive posted a diabetic friendly donair sauce video using stevia. Thanks for the info though
ua-cam.com/video/0nqTxrRw_zY/v-deo.html
Steve, you are the KING of donairs!
Thanks for the fantastic recipe
Thanks Steve I'm in Alberta and that tastes just like a local shops sauce ps MAYBE EVEN BETTER ;)
Luke Otteson don’t know where you are in Alberta but I’m in Calgary and there’s a great place called scotian style.
This Is Great! Just Made Some With One Can Of Milk Taste Just Like Jacks !!!! Love IT
i do this too but i put a pinch of cornstarch in it and wave it for a bit
I just moved from Fredericton to Toronto and I can't find donair sauce anywhere. You are a gentleman and a scholar for making this video.
Donair is how we spell it here on the east coast of Canada. Doner is how they spell it everywhere else. In both cases, it refers to this delicious, delicious dish. No matter.
Prefect recipe, thanks!
Have you ever turned on the CCfor this video? It is downright hilarious! The recipe is amazing tho.
I have, and I've had a few good laughs over it. Thanks
Little tweak on this - add about a 1/4 to 1/2 teaspoon of white pepper for and extra kick depending on how much you want. 2 cans evaporated milk, 2/3 cup sugar, 1/2 cup vinegar, 1 heaping tbsp garlic powder, 1/2 tsp white pepper. The key is to mix everything but the vinegar. Quickly mix in the vinegar - stir 5 to 7 times around with a whisk - then LEAVE IT ALONE! Chill for couple of hours. You are trying to make a suspension of the milk fats when the sugar and vinegar react together.
Always wondered why it's sweet now I know why and I'm on the side of Canada where donairs are a common thing wow I be surprised as I thought it was just a sauce name and not a food that went with it
Halifax Donair and Pizza in Milton....GET IT!!!
I have made your sauce and donair meat and rolls omg ty you rock
taste like when I was in Halifax long time ago. thank for the recipe
Steve...or someone else...can you tell me if a good whisk will work to stir and break up the sugar as good as a spoon...or is the spoon better?
Message me if you can. Thanks.
wicked, im from dartmouth, living out west in alberta, based on your resume i trust ya, me and my woman and gonna make up a batch of donnys tonight.
Do you have a video for making garlic fingers?
just made it. it's in the fridge now getting chilled. I think mine might be a bit liquidy... I guess I would have to wait and see. I hope it comes out thick. thanks bro.
+Fahd Khan chilling will help for sure. cheers!
Bro this is just like dartmouth, Nova Scotia. thank you so very much!!!
+Fahd Khan you're welcome! cheers!
GOOOO Nova Scotia I was born and Raised in NS and I have been living out west for 6 years now, and the donairs are terrible!!!! Everyone needs to go to acrapole pizza in Pictou County :)
That's at least the second reference I've seen for Acrapole. How do you think they compare to King of Donairs (if you've had them)? I'm really trying to come up with something that is authentic...
thank you sooooo much. its perfect.
thanks, im in vancouver and couldnt scratch the itch. how long do you figure it would last in a mason jar?
That's hard to tell but refrigerated with a lid on the Mason jar maybe a week. Pour out anything that separated from the sauce it should be okay
just made this recipe for my BBQ tomorrow ! it's fantastic!
Thanks Steve ,,
I LOVE LOVE DONAIR SAUCE!!! THANK YOU FOR YOUR VIDEO! :D
Are you able to store the sauce for later use in the freezer or would thawing it make it go a funny?
Can anyone tell me the weight of 1 can please
I figured it have more garlic no? I’m gonna try this out though tonight!
Depends on the pizza shop. Some don't put any garlic powder in the sauce
@@steve45caah okay. I’m from ontario. There was a Halifax donair place I used to love but it closed. Looked up this recipe and it was spot on 👍🏻
What kind of container would i store this in if not used right away?
What places have you worked? I grew up in Halifax, but I moved to Ontario years ago.
I swear I recognize you.. did you work at KOD?
sure did... quinpool rd, & pizza corner, Tony's, dino's, 29 min subs & pizza, downtown pizza just to name a few :)
***** That's awesome, I think I remember you from Dinos. Thanks for posting this, I've made donairs twice in the past week! :)
@@steve45ca Please, please, please!!! What spices does KOD use for their meat? It's the last thing I need to know to make Donairs like theirs. Thanks.
i use splenda instead of sugar because im diabetic
Hi Steve , How long can we keep the donair sauce ?
how long will this last for in the fridge?
Thanks for the recipe ! Is it normal that it kind of separate the day after i put it in the fridge ?
Benoit Trudel it should mix back together if you re stir it
wicked! i'm from truro area!
Been making this for years but never had the correct measurements, although I go a little heavier on the garlic, personally. Thanks! What is the best way to preserve it? Once I see it begin to separate I often throw it out and I'dd like to have more of the stuff on-hand.
+GlaciusTS you can freeze it after you make it, that way you could have small containers to use as you need it. Cheers
Thanks Steve for the video....making it myself now, miss KOD though... ;o)
How did it turn out? Does it seem authentic to the flavor, etc. of KOD?
can you used sweet condensed milk? instead of evaporated milk?
+bar code The fat content isnt quite high enough in condensed milk to thicken the sauce like evaporated milk will
Yes i use sweet condensed milk and no sugar .vinegar and garlic and it is yummy...
It is plenty thick and when it sits gets thicker so you can add a little more vinegar.
Where did you work at to learn all these donair making secrets? Thanks
I've worked in several pizza shops over the years. My wife and brother in law both have over 30 years experience and still work in pizza shops
***** in this sous what is in yellow box is this milk you put 3 can in boll
yes, 3 cans of evaporated milk. Don't use 2% or fat free or it wont thicken properly. Cheers
***** please can you send me how much ml evaporated milk and how much gram suger and how much ml vinagre
***** please send me how to make spice sous for kabab roll thanks
thanks man!! I EFFIN LOVE EAST COAST DONAIR
Are you from Halifax? I'M FROM HALIFAX
In the comments on another one of his videos he said that he has previously worked at King of Donairs, as well has other places that serve donairs. I'm SO stoked I found his videos. Like learning BBQ from a Texan...
How long is it good for in the fridge once made?
it should be ok for a week
I still don't get it. Maybe its the Poutine talking or the fact that I'm more used to American/Italian pizza. I'm in Maine and spend lots of time in NB. One place in St. Stephen had what I thought was a calzone... tasted like they put "chowder" in it. Hmmm maybe thats what happened.. Took chowder and bread and called it Italian. Hey.. to each his own.
Are you from Halifax, AGAIN? I'M FROM HALIFAX
Hi Maddie, yes, I live in Cole Harbour. Cheers!
Why dont you simply use yogurt ?
I stirred it a bit too fast I think :$ any way I can thicken it up?
Unfortunately no. It's one of those weird things that you once you hit the sweet spot if you will and go further, it's watery again. the good news is, it tastes the same, just runny :)
3 *CUPS* of sugar? Is that really necessary? Looks good though, I’m gonna use maybe 1 cup when I try er
Yes, all the sugar is needed. It's not diabetic friendly for sure. Cheers
niice this will save some money
Can you use condensed milk?
you can yes. Cheers
I fallowed this and mine still went runny
It can be tricky. Keep trying, you'll get it. Cheers
Making this for my husband. Hes from Sydney, Cape Breton, hes home sick for it
Hello from home I have videos on making donairs too cheers!
@@steve45ca i just found your channel searching for that "specual sauce" recipe.. Lol we just made it, my husband loves it! Im from Cyprus, so that is why hes so homesick for it. Over here, our sauce is a yogurt and garlic combination.
@@mariaq8087 that's awesome! Im glad he enjoyed it! Cheers!
@@steve45ca il go searching for the donair video. Thank you 😊
I was wondering if this happens to be Acropole do air sauce
+Stephen Macleod this is basically the same recipe every store uses for donair sauce. Some add garlic powder, some don't. other than that, all the stores I worked at used the same ratios of milk, sugar and vinegar. Cheers!
How do you make the donair meat?
I have 2 videos on making donair meat. ua-cam.com/video/YTjh6tpj-xI/v-deo.html and ua-cam.com/video/5YQuHmbxlM0/v-deo.html cheers!
Freezing it won't do it any good, it will go quite runny. It will not hold it's firmness as when first made.
You never use metal bowls or utensils when making Donair Sauce.
+Chad Jackson i'd love to know why? my wife has over 30 years experience making donair sauce. a refrigerated bowl and milk and sugar already mixed is ideal before adding the vinegar but it's not practical. i have almost 10 years myself making it in every type of bowl and utensil without any troubles. cheers
Hes just not from the east canada haha
Aluminum and cast iron is reactive to acids in food and can give an off taste, but nothing wrong with stainless steel bowls or enameled cast iron.
Welcome to North America, the land of sugar in every food possible :D
Thanks anyways for the recepie !
did this guy retire from his and wife's pizza joint?? he should still be rocking halifax
ha do't make this if your diabetic i am diabetic myself and found it funny could you use less sugar?
+lynnshell78 yeah donair is definitely not diabetic friendly. The sauce probably won't thicken up, plus the vinegar flavor will very prominent. However, donair meat and mayo isn't bad on bread or a sub bun as an alternative to donair sauce. Thanks for watching!
Hi Steve...I'm a Caper & can't wait to make all of this! :)). I'm going to try making the sauce using a sugar substitute to reduce the impact on blood sugar, which is a good for both diabetic and non-diabetic heart health. Love that you advocate using meat with a higher fat content! I've actually purchased some low carb pita wraps (too busy to make right now) & can't wait to do it all up! I hope my idea to use a sugar substitute in the sauce can help your diabetic followers (I may use Truvia). TY!
mary fultz let me know how the donair sauce turns out using truvia (stevia). it would be a good alternative for diabetics if the sauce turns out
was wondering how did it work. I was going to try and use Splenda as a substitute
can you do this with a electronic mixer? seems like it would be easier with one.
+mrtyler603 you can use a braun but it might be tricky for small batches. give it a try
+steve45ca thank you
Mmmmmm!!
You da man!
Sublime #EATZ Time🍤🍡🥩