Culinary Arts

Hollandaise

Thomas Keller

Lesson time 17:39 min

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

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.



Reviews

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

I have learned to take my time cooking, enjoy the moment, listen to, feel, savor the food. I learned how something so simple as cooking an egg takes time and skill. This was wonderful learning from Chef Keller. Private lessons...priceless.

Thomas Keller is amazing, and his calm patience and reminder of refinement made this one of the best classes!

Thanks chef for sharing all your knowledge and experience. Loved your classes!

An oustanding class in basic professional cooking. I really enjoyed Chef Keller's perfectionist attitude in making delicious food. Made several of the dishes taught in the course and they were outstanding on the first try. Looking forward to a second edition.


Comments

Jeremy

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

Hunter J.

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.

Deborah

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 “https://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/05/make-perfect-hollandaise-sauce” 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!