To submit requests for assistance, or provide feedback regarding accessibility, please contact



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.

I loved this class. I learned so much, from how to tell if you've overcooked a hard-boiled egg, to making pasta, to how to properly glaze. I loved that I could participate along with each video without needing a ton of special chef's tools that most people wouldn't have in their kitchen. Very easy to follow and elevate ingredients and classic dishes.

Love Thomas Keller's Methodology, Precision and Focus, as well as his constant emphasis on Technique fundamental and key ingredient to fine cooking.

I an truly enjoyed taking Chef Keller's Master Class. I am older than many taking the class but I have learned a great deal. My husband thanks you also. In 35 years of marriage he says he has not eaten so well. I am able to transfer the basic techniques to everyday cooking. I believe I've told everyone I know about this Master Class.

As I did with the other 2 master classes I have attended, I have to go again and again through it to get a better feeling of it. It has beena pleasure and I hope that another series of TK class with come soon. thanks


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.