Quoting Michael Loo to Jim Weller <=-

The sweet sauce is disgusting but plain donairs are tasty.
The Original Donair From the East Coast of Canada
Sauce:
12 ounce can evaporated milk
1/2 cup white sugar
1/4 cup white vinegar

Interesting. I've had sweet salad dressings
like that. Not really my thing

This is the proper white sauce to use, but I guess Scottish
Maritimers are adverse to garlic.

--MM

Lebanese Garlic Sauce (Toum)

1 cup garlic cloves peeled
1 teaspoon salt
4 cups canola oil
1/4 cup lemon juice

Place the garlic cloves and salt in a large food processor and puree
until smooth. It's a good idea to scrape down the sides two or three
times to ensure that all of the garlic is finely processed.

Turn the machine back on and slowly drizzle in the oil through the
lid starting with 1/2 cup. After the first 1/2 cup has been added,
pour in a teaspoon of the lemon juice.

Continue alternating between 1/2 cup of the canola oil and a
teaspoon of the lemon juice until you've added all of the oil and
lemon juice. Alternating between the two is the key to proper
emulsification which creates the light and fluffy garlic sauce.

You know it's done when the sauce is white and thick with a similar
consistency of mayonnaise. It usually takes about 10-15 minutes.

Notes:

Do not replace canola oil with olive oil, it will ruin the end
result. You can use vegetable or corn oil.

If the mixture breaks while processing, stop adding additional oil
and lemon juice and continue pulsing until it comes together again.

Store in an air-tight container in the refrigerator for up to 1
month.

Recipe from Mama's Lebanese Cuisine.

---


Cheers

Jim


... I don't drink at breakfast because I call it brunch.

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