Can I make bordelaise the day before serving?

Hi! I’m making bordelaise for NY and want to make it the day before, so I can get other things done. I dont want to compromise on the taste and im a bit worried about how the fat from bone marrow will behave if I heat it up again. Is it possible to make it the day before? The recipe im using contains homemade beef jus, red wine, bone marrow and all that jazz. Im following @hwoo.lee on youtube. submitted by /u/Outside_Eagle3170