In a medium mixing bowl, whisk together the evaporated milk, sugar, and garlic powder until smooth.

Slowly add the white vinegar, one teaspoon at a time, whisking constantly. The mixture will begin to thicken slightly as the vinegar reacts with the milk.

Transfer the sauce to a sealed container and refrigerate. It’s best served cold, after chilling for at least an hour to thicken further and deepen flavor.