A W/O/W emulsified seasoning (A) contains a polyglycerol condensed ricinoleic acid ester, an organic acid, an edible fat/oil in an amount not less than 15 mass% and less than 30 mass%, and table salt in the amount of 1-6 mass%. An internal water phase (W1) contains a thickener, and an external water phase (W2) contains egg yolk. The water content of the internal water phase (W1) constitutes 40-60 mass% of the emulsified seasoning (A), while the water content of the external water phase (W2) constitutes less than 10 mass% of the emulsified seasoning (A). The average particle diameter of oil phase (O) oil droplets (P) dispersed in the external water phase (W2) is 10-25μm. The emulsified seasoning (A) contains oil phase (O) oil droplets (P) having a particle diameter of 10μm or higher and containing 5 or fewer, or 0, water droplets (Q) in an internal water phase (W1) and exceeding a particle diameter of 3μm. The viscosity (25°C) of the emulsified seasoning (A) is 4-800 Pa·s. This emulsified seasoning (A) suppresses acidity and imparts a strong feeling of the body unique to oil. In addition, it is possible to increase emulsion stability and effectively minimize the water loss from a food product using the emulsified seasoning (A).Linvention concerne un assaisonnement en émulsion (A) de type eau/huile/eau qui comprend un ester dacide ricinoléique condensé et de polyglycérol, un acide organique, au moins 15% en masse et au plus 30% en masse dune graisse alimentaire et 1 à 6% en masse de sel de cuisine. Une phase aqueuse interne (W1) comprend un épaississant, une phase aqueuse externe (W2) comprend du jaune dœuf, la teneur en eau dans la phase aqueuse interne (W1) est comprise entre 40 et 60% en masse de lassaisonnement en émulsion (A), et la teneur en eau dans la phase aqueuse externe (W2) est inférieure à 10% en masse de lassaisonnement en émulsion (A). Le diamètre particulaire moyen dune goutte dhuile (P) dune phase huileuse (O) dispersée dans la phase aqueuse externe (
