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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.

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.


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

The early lessons were a little ponderous but later the techniques were excellent. Looking forward to parts 2 and 3.

Loved every second! I had to skip over the pasta making parts (sadly) because I don't have the kitchen tools for it but every other part of this course I loved. Absolutely loved.

i just loved his mission and vision, to be a chef is to help improve, not to try to be the best of all, but, to try and be the best chef to teach and practice.

This is a great course for learning the fundamentals from a true master. The lessons encompass the tools and techniques necessary.


Nancy D.

I've always been a little bit intimidated by Hollandaise, but Chef Keller's instruction was so straightforward and inviting that I decided to give it a try. The sauce was delicious. Very satisfying to learn this new skill.

Isaac E.

This lesson is legendary! Love Chef Keller as a teacher! For the Béarnaise reduction, the workbook says to reduce liquids by 1/3, but what he adds at 15:57 looks dry. Are we supposed to completely reduce the liquids, or does it dry and look similar to what he uses after allowing it to cool?

Beatrice L.

Technical help please: I had downloaded the workbook so I could access it anytime (including once my annual sub expires). Tonight I tried to open it to check out the pasta recipe for gnocchi and I got an error message instead, saying my permission had expired?? What’s up with that? Thanks.

Beatrice L.

Amazing. I have always made hollandaise from scratch and it came out alright but the proportions for this recipe are absolutely perfect and the technique is explained so well it is completely foolproof. Just had it over blanched asparagus and salmon fillets and my son who doesn’t like fish very often raved about it. Really hoping that Chef Keller comes back for more classes because he is an extraordinary instructor. (Took all the other cooking classes and none of the other chefs can hold a candle to him, IMHO.) Thank you!

Nancy D.

Are these bags different than zip locks? I don't like the idea of leaching plastic in my food. In my culinary class we learned to make clarified butter on the stove

A fellow student

Eggs Benedict served over homemade crusty bread (NYTimes recipe) topped with leftover butter poached lobster (also a Chef Keller recipe) from last night :D

Sarah F.

Made a deconstructed Eggs Benedict of sorts with smoked salmon for my son's 13th birthday. Hollandaise sauce is one of the first things I learned how to cook that didnt come from a box and I always look for ways to perfect it. This lesson was great and much appreciated because there are so many bad recipes for this sauce for home cooks. I love how he touched base on repairing hollandaise and gave a great tip about clarifying butter. Question though, why is hollandaise referred to as a mother sauce, but mayonnaise is not? If you build off of mayonnaise to get to hollandaise... or, is mayonnaise not considered a sauce at all?

Michael K.

Just finished a beautiful Christmas morning breakfast with several techniques from Chef Keller: Blanched asparagus, poached eggs, and Hollandaise. Weren’t sure everything would come out just right on the first try, but thanks to the excellent instruction all was perfect!


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?