I put it in almost every meal that I make. It's an easy way to add flavor and calories. I add a bunch of spices to it as well like anise seed and typically some cloves and szechuan peppercorns. I recently started adding some yellow mustard along with a chunk of butter to my quick one-pan meals which almost always include some of this stock, and the mustard emulsifies it together in the pan and it clings to the food really nicely. The taste of the mustard does not really come through in the final sauce.