Culinary Arts


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.

Mr. Keller is so thoughtful about each step in preparing food. Though, moving quickly when needed, he never seems hurried or rushed. I appreciated each and every lesson. Thank you.

Brand new things for me: how to cook eggs correctly, using finishing salt, and a new philosophy about what cooking really is all about.

This is exactly what I was looking for in my first class. Excellent work. I will be watching this again, in its entirety, with my children.

My excitement could not be contained to start this class from one of my culinary heroes. Despite some of the techniques being almost entry level, it was fantastic to watch the process and pick up little things here and there that have made a difference in my cooking (i.e. scoring the squash before salting). I am forever thankful for the improvements this master has bestowed upon me and the world.


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?

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!