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Ingredientes
- Corner', Halifax)
- 2/3 c. canned lowfat milk (evaporated is best)
- 2/3 c. sugar
- 1/4 c. white vinegar
- 1/2 tsp garlic pwdr Corn starch (optional, see below)
Direcciones
- Stir canned lowfat milk, sugar and garlic pwdr till sugar is dissolved. Add in vinegar and continue mixing. The quicker you add in 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 sufficient (I like spoons to stand up in it) try adding a tsp. of corn starch and boiling it in a pot for a few min. You should follow the directions on the cornstarch 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 which 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 possibly quality.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 357g | |
| Calories 602 | |
| Calories from Fat 14 | 2% |
| Total Fat 1.59g | 2% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 75mg | 3% |
| Potassium 306mg | 9% |
| Total Carbs 143.0g | 38% |
| Dietary Fiber 0.1g | 0% |
| Sugars 142.25g | 95% |
| Protein 5.72g | 9% |
