Given the background description of some cooking related query, summarize the question into a title

Q: I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook at home all that often, and sometimes the stored coconut milk tastes bad, so I toss it and go to the store for a fresh carton.What is the shelf life, in a fridge, of coconut milk? Is it actually bad if it tastes bad, or could it still be used at least for some purposes? How to tell if it's about to go bad even if I can't smell anything out of line?

A: Shelf life and Validation of Coconut Milk?
****
Q: I was told by someone that rice vinegar was not suitable to be used in a salad dressing.Can only certain types of vinegars be used for salads?

A: Types of vinegars used for salads
****
Q: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?

A:
Would a cream based sauce go well with steaks?
****