This is a great recipe for Donair Sauce that Chris Humber gave me. I have made it many times to go with Homemade Garlic Fingers. However, there's a couple of tricks to the sauce. Evaporated Milk seems to work the best and you have to add the vinegar all at once, NOT one tablespoon at a time. It doesn't need to be cooked either.
Donair Sauce
2/3 can Evaporated Milk
2/3 cup sugar
2 tbsp. white vinegar
1/2 tsp. garlic powder
Stir canned milk, sugar, and garlic powder until sugar is dissolved. Slowly add vinegar and continue mixing. Let sauce sit for at least one hour in refrigerator before using.
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