Provision of emulsified seasoning with improved stability during chilled storage and improved heat resistance, made of beans or nuts having a water content of 50 mass% or less, oil/fat, organic acid and water, and a method for manufacture thereof.An emulsified seasoning for chilled storage and/or heat-cooking, comprising fine food particles derived from beans or nuts having a water content of 50 mass% or less, oil/fat, organic acid, and water, wherein(1) a solid content is 10-98 mass%；(2) a total content of the oil/fat is 10-60 mass%；(3) a modal diameter is 0.3-100 µm；(4) a water content is 20-80 mass%； and(5) a viscosity value measured with a B-type viscometer at 20°C is 4,000 mPa·s or more.
