Culinary Arts


Thomas Keller

Lesson time 14:25 min

Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.

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.

I enjoyed his class and would like to see him do more classes teaching on different proteins and vegetables.

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.

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.

Thank you. I have gifted this class to two others. Doug


A fellow student

Do you know how quick should the mayonnaise be consumed? Can it stand in the fridge for a few days?

Michele D.

Ok! Epic fail at making mayonnaise! I think if I had more time on my hands and patience, it would have worked out. I’ll give it a try again soon 😊


I would have liked TK to share some ideas how to use the left over egg white (apart from merengue). I still have 15 egg whites left over from the (fantastic!) pasta dough in lesson 27. Any ideas from all of you here will be welcome and much appreciated!


Reading so much about health concerns below: Instead of egg yolks a mayonnaise can also be based on milk or even on seitan (with the added advantage of making it vegan). Just use it exactly the same way as the yolk.


Me, I'm more the Gordon Ramsay kind of cook as far as demeanor, temper and choice of language are concerned (literally, I mean, literally). Though unfortunately not extending to the multi-starred end result. Learned so much already, just by watching TK's patient, respectful and allround-prepared way of cooking, as well as his tongue-in-cheek humor. Still a long way to go!

Graeme R.

This way of learning is so powerful, as Chef Keller walks us deliberately and painstakingly through the choices and phases of making a mayonnaise and then shows us the addition of fresh herbs to make a rémoulade. I reflexively groaned with pleasure and the pain of not being able to eat it immediately.


I had never really considered making my own mayonnaise so this was definitely an experiment for me. It was much easier to make than I thought it would be and did not take as much time as I thought either. I will definitely be making this mayonnaise during the summer months when herbs are more plentiful where I live.


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Diane T.

Have always wanted to try my own Mayonnaise....Can't wait to try all the different uses for this wonderful demo of Mayonnaise uses....Love this so so interestering to learn all of his great techniques in this class.....

Leslie O.

Would I be able to produce the same quality mayonnaise if I let my stand mixer do all of the work? I guess there is only one way to find out!