From Thomas Keller's MasterClass


Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.

Topics include: Hollandaise


Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.

Topics include: Hollandaise

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Absolutely fantastic ! Love the orientation around techniques versus recipes. I learned so much that I thought I already knew - don't blindly pepper; 4 minute eggs with olive oil (best ever); tomato concasse; "sand" asparagus - on and on. The clarity was terrific - ingredients + execution! And repetition !! Thank you Chef !

How wonderful to have been able to watch this with my 13 year old granddaughter . We both learned different things, she learned about being gentle with eggs. It was a wonderful day.

It's Great to learn from Master Chef Keller, and Cook to Nurture Philosophy is so important; as well as Finesse and and Sense of Urgency

Wonderful "Essentials" class to start with. I hope Chef Keller makes a series of these classes, taking us further into different ingredients, refining cooking techniques, novel sauces, and other recipes. Would love to see him delve into seafood and meats, and of course desserts. His teaching style, precision, and attention to detail are very inspiring.



When I make mine, the sauce comes out a nice consistency, but tastes like metal? acids reacting to my stainless steel bowls?

A fellow student

Can someone enlighten me of the technique Chef Keller used to arrive at poached eggs that were very similar to the shape of them in the shell?

Graeme R.

A lot of work. To a layman, it seems too slow for any but the most well-staffed restaurant or the dedicated home cook, though I understood that the sauces can be kept warm.


Excellent. What a great way to clarify butter. Seeing you make the hollandaise is so much better than reading a recipe. Thank you.

Barbara H.

One of my husband’s favorites. Had to make it for him. I have never had Eggs Benedict. I now know what I was missing. Arm is tired from all the whipping, but well worth it!

Diane T.

Really enjoyed this lesson so much since I have never had A Hollandaise Sauce or the other types of Sauces also. I am continuously learning new things....He is increasing my thrill of cooking and again totally enjoy Thomas as my teacher of his ways and methods....

A fellow student

Turned out great but if you want a hassle free way of cooking it, check this recipe out “” One pot is all you need for a perfect, silky hollandaise. And no need for clarified butter too! :)

Lucas A.

Okay can someone break down why acid acts as an emulsifying element? Why is it that he uses white wine vinegar and lemon juice in many cases with some form of fat involved and continuously mentions it as an emulsifying element?

Anne W.

Beautiful presentation, Chef Keller. You inspire your audience to be unintimidated by some of these classic dishes that some of us may have been reluctant to attempt. And your reminder to "practice, practice, practice" encourages me more. I love each of these sauces and look forward to practicing and eating, too...

Bernadette S.

I appreciate that the whisking time is actual and not edited. It allows me to watch the sauce change, to have a realistic idea of the work and time involved, and, I get to whip along with Chef and adjust my technique as I watch and learn. I’m just wondering what equipment at the gym can strengthen me to do it so well so long with such ease!