I'd listen to BDL. I mean, Boar D Laze, bordelaise... He probably knows what he's talking about. And yeah, I know that traditionally it's made from espagnole, but no one I know has made that since culinary school. I'd love to make it that way, but most chefs I've worked for say "sweat shallots and garlic, deglaze with red wine, reduce, throw in some demi, reduce, salt to taste, finish with butter." Traditionally correct? Not at all. Tasty? Yeah, it's not bad.