From Thomas Keller's MasterClass


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

Topics include: Mayonnaise


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

Topics include: Mayonnaise

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.

Nice bite sized pieces of information. Looking forward to the whole MasterClass.

Great basics in this class, which will allow me to move forward and create and improve along my journey.

i love to cook, chef keller added to my love of cooking by giving me the insight of how cooking allows us to nurture others.

Use the egg techniques regularly. Great stuff.



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.


The Chapter 18 PDF does not open or download. I receive this message: <Error> <Code>AccessDenied</Code> <Message>Request has expired</Message> <X-Amz-Expires>3600</X-Amz-Expires> <Expires>2019-03-04T21:16:58Z</Expires> <ServerTime>2019-03-04T22:42:57Z</ServerTime> <RequestId>8920F538861C31DB</RequestId> <HostId> UvjPZoZfkjmDcbA2QqiaQ2E1anNkBLDcNY8u6Uh1jMQH/ZGuKsSFi96Lc6P4P7TsCyrHgWaTyhQ= </HostId> </Error>

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!

Thais Z.

Getting to watch Chef Keller make mayonnaise is truly a pinch me moment. How lucky are we!!!

Joyce Kidd

I've never thought of making my own mayonnaise but may just give it a try after watching this. Could be fun.