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.
This gastrique formulation, previously utilized by Auguste Escoffier, was adapted in the late 19th century by Louis Védy from Brussels into an extract that maintains acidity stability when making béarnaise sauce.