Perfect Cream Sauce

DISCLAIMER: I never said this was healthy.

This cream sauce is similar to the beginning of a homemade alfredo sauce. For those of you who have no idea what I'm talking about, I'll explain.

The base of an alfredo sauce is heavy whipping cream, a teeny tiny bit of butter, egg yolks and fresh grated Italian cheese, like parmesan, and of course salt and pepper.

This cream sauce lacks the cheese and is whipped a little to add fluffiness to it.

Grab a small sauce pan and heat about 2 or so, cups of heavy whipping cream with 2 tablespoons of unsalted REAL butter. Do not subsitute for fat free or anything else, must be HEAVY WHIPPING CREAM. This is not a healthy sauce people, it's a splurge sauce, one of those dishes where you know you're cheating, but it's worth it. Heat the sauce up to medium low for a few minutes until nice and heated through. Separate the yolks from two large eggs. With a fork break up the yolks in a bowl. Ladel a spoonful of warm whipping cream into the bowl with your egg yolks, IMMEDIATELY start to whip with your fork. Do this for about 30 seconds, we are tempering the eggs. If you don't do this you will end up with scrambled eggs in cream sauce. I've done it several times, it's no fun. So this is something you want to make sure and do correctly. Add another warm spoonful of cream to your egg mixture, whip again. Do this with three spoonfuls of cream. Next take your bowl of eggs in one hand and wisk in another, slowly pour the yolks into the sauce pan with cream. Briskly whip the cream with your whisk while pouring in. After about 30 seconds of fast whisking, you can slow it down to a stir with your whisk... but keep the cream moving for about 1 minute. You are in the clear when your sauce all the sudden starts to get thick. Trust me, you'll notice. It's at that point you don't have to worry about scrambled eggs.

Next add a teaspoon of garlic powder (not salt), kosher salt and FRESH cracked black pepper. Before you're ready to serve your sauce you need to fluff it up and make it lighter. I have one of those tools you put in your soup to blend it right in the pot, if you don't have one of those, which most people do not, you can do it by hand with your whisk. Whisk the cream sauce by hand as fast as you can without making a huge mess for about 20-30 seconds. Taste to see if your seasonings are good. The result should be a velvety smooth, rich sauce with a hint of garlic flavor. Serve over your favorite pasta, this sauce is really good over any kind of ravioli.