Instructions: Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix, the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using.

You should be able to get thick sauce simply by following the instructions above. 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) try adding a teaspoon of corn starch and boiling it in a pot for a few minutes. You should follow the directions on the corn
starch box for thickening sauces. Be careful though, I used too much and it was remarkably thick (as I hoped) but it gained a starchy flavor. I recommend not using corn starch unless you really need to.

Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and actually freezes quite well. Repeated thawing and reheating of sauce does not seem to affect the taste or quality.

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