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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.

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.

Thomas had some great classes on pasta. I just wished he opened the class with his story and philosophy on his approach to cooking. It would of helped to understand why he was teaching such topics and how they are used in his restaurant

I believe attention to detail makes everything better. These classes have shown me what type of details I can improve on with my cooking. Chef Keller explains everything so well.

this class has helped me with technique and fundamentals of cooking.

This class was great. I am a home cook trying to improve. this is the first class that has really embraced the fundamentals for me to learn.


Nancy D.

Really enjoyed learning this technique -- though it does take some arm muscle! Combined this lesson with the lesson on big pot blanching to make white asparagus with homemade aioli. Very happy with the result.

A fellow student

i haven't finished the lesson but have a question. How long are eggs good for in the fridge? If we're talking about farm eggs, is the shelf life about 3 weeks? I've never seen an egg go bad. BD

Robert F.

First time cooking became a workout. Best mayo ever, but my arms can't keep doing this.

A fellow student

My hand will be so tired if i do this. not even sure if i can actually complete it. But then, it's so oily!

Kenneth I.

Another interesting episode as I'm learning about things I've eaten and of which I've never known the ingredients or creation process. I did notice the use of a generous amount of salt. I made a similar nutrition/health-related comment on the previous episode, but it seems that this is why food in restaurants is so rich and not particularly healthy. If one's learning how to cook for oneself with such a class, I would imagine there being some guidelines as to a healthy way to prepare vs a more flavorful way. I'd be interested in hearing more about the nutritional aspects of the items/dishes being prepared.

Barbara K.

Love the lesson. I have a question---I am concerned about salmonella when I make mayonnaise or use a raw egg in a vinaigrette. What do you suggest?

A fellow student

Thank you for sharing your knowledge. Don't you have any concerns with the salmonella, when using raw eggs?

Angelo S.

One little trivia Mr. Keller: Mayonnaise is not french, as you stated at the beginning of the class. It was invented in Mahon, the capital of Menorca (Spain). The name itself, Mayonnaise, means "from Mahon". Then the French took it and placed it on the culinary world map.

Kelli D.

Great skills, great instructor, awesome chef! Thanks for sharing your skills with us very humble folk!

George S.

We have backyard chickens, so making mayo has been on my list for a long time. This was just the encouragement I needed. I did have to swap out my hand whisk for an electric whisk with a balloon attachment because my carpal tunnel just couldn't take it any more. The result was still a silky and airy mayo...probably better than I could've achieved by hand-whisking.