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.

Thomas Keller is an amazing chef! If I had the opportunity to meet him in person, I would thank him for imparting his wisdom and sense of dedication to keeping dishes simple yet elegant. He taught me how to be passionate to cooking and help nourish people along the way.

This was an incredible experience!! So valuable and inspiring! Thank you.

Chef Thomas Keller was able to easily break down techniques that I previously thought were "above me" and gave me the confidence to try them. Excellent teaching presence. I've never had better eggs, and I now live by my strainers!!

I had a great time watching Chef Keller he is an excellent teacher, he has the ability of describing ingredients and techniques in a very elegant manner, I hope he makes more lessons.


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.

Christian C.

"Don't substitute fresh herbs for dry herbs" Absolutely agree... but don't buy them, grow them! So much cheaper and their fragrance help you figure out how to use them as you water them in the morning.

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.