An object of the present invention is to provide a seasoning for adding an edible material which does not cause the deterioration of the quality of the emulsified seasoning as in the prior egg flavor seasoning and the emulsification of the oil and fat, and which has an egg flavor and a creamy mouthfeel. The present invention provides a seasoning for adding a foodstuff, which comprises egg yolk, acetic acid, and a foodstuff, and has a viscosity at 20 ° C of 700 mPa·s or more and 5000 mPa·s or less, and the content ratio of the egg yolk is more than 1% by mass. 18% by mass or less, and the oil and fat content is 10% by mass or less of the whole.本發明之目的在於提供一種不產生如先前之蛋風味調味料般之乳化調味料特有之因與油脂之乳化導致之品質劣化，且具有蛋之風味與奶油般之口感的添加食材之調味料。本發明提供一種添加食材之調味料，其特徵在於：含有蛋黃、醋酸、及食材，20℃之黏度為700 mPa・s以上且5000 mPa・s以下，上述蛋黃之含有比率為超過1質量%且18質量%以下，且油脂含量為整體之10質量%以下。
