PROBLEM TO BE SOLVED: To provide a W/O/W-type emulsified seasoning enabling the syneresis from food material to be effectively inhibited with the state of texture of the food material being maintained, even when the emulsified seasoning having low viscosity is mixed with the food material.SOLUTION: The emulsified seasoning is a W/O/W type emulsified seasoning which contains an edible oil, a thickener, and common salt, having a mass ratio of the water content in outer water phase to the water content of the emulsified seasoning of 40/100 to 90/100, containing polyglycerol condensed ricinoleic acid ester with an esterification degree of more than 30% and 60% or less, having a viscosity of 4 Pa s or more and less than 50 Pa s, a content of the common salt of 1 to 6 mass%, and an average particle diameter of the W/O/W type emulsified particles which constitute the emulsified seasoning of 4 to 25 &mum.
