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Donair Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9205
Energy (kCal)921.1605
Carbohydrates (g)144.4124
Total fats (g)38.1553
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir canned milk, sugar and garlic powder until sugar is dissolved. | 2. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. | 3. Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it. | 4. You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2/3 cup canned evaporated 368.0 8.863999999999999 3.6639999999999997 38.144
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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