Heirloom Sauce for Pierogies

This sauce is smooth, buttery and has a hint of vinegar. It's a compliment to Pierogies no matter whether they are served homemade or lasagne style.

This recipe came from my great Grandmother and I have never seen this sauce recipe anywhere else. I grew up loving it so much.

Ingredients :
1 stick (1/2 cup) of butter, lightly browned
1 (12 fl. oz.) can of Carnation Evaporated Milk
about 2 tbsp. apple cider vinegar

In a small saucepan saute butter until lightly browned. Add milk and bring both butter and milk to a boiling point. Remove from burner and add approxiamately 2 Tbsp. of *apple cider vinegar, stirring briskly until blended being careful not to let milk and vinegar curdle. This only happens if ingredients are not mixed well.

*The vinegar helps thicken the sauce. More vinegar can be added to individual taste. Allow to set for about 5 minutes for the thickening process. Sauce is done. Serve over Pierogies and
Enjoy.

-Mary R