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

Learn More

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.

Chef Keller: Your use of food, cooking and technique as a metaphor for how to live, how to treat people and how to approach life was truly inspiring. Your parting words put a giant bow on the gift you have given to everyone who approaches their lives and careers in this fashion. Bravo.

Finesse, technique, new tools, philosophy! Thank Chef Keller. I hope you create another series. Learned so much and I am inspired!

This class has really helped me to FOCUS on simple techniques and recipes to build on. Persistence, patience, organization, and a bit of fastidiousness separate Chef Keller’s unique approach.

I loved his style of teaching. He inspired me to try.


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!


I wonder is substituting white wine or saison beer for the water in the sauce would impart any flavor without harming the integrity of the sauce. Thoughts?

Tara C.

What I really want to know is how to poach eggs in water like Chef did. I know this is the gold standard but I’ve never learned how to do it so they end up like perfect little mounds like this.