Classically trained chefs, please stop reading this column now. OK, you’ve been warned. In classic French cooking there are five mother sauces, as first set forth by Marie-Antoine Carême and later revised by Auguste Escoffier: Béchamel, Velouté, Espagnol, Tomato and Hollandaise. These are called mother sauces because they’re the starting point for hundreds of sauces. James…