The gastrique with this composition was already used by Auguste Escoffier, but at the end of the 19th century, Louis Védy from Brussels turned it into a plant extract that ensures a constant level of acidity when making béarnaise sauce.
A specific gastrique composition, initially used by Auguste Escoffier, was reworked in the late 19th century by Louis Védy from Brussels into a plant-based ingredient that ensures stable acidity levels during béarnaise sauce preparation.