A composite emulsified seasoning (A) obtained by dispersing, in an external water phase (W2), first oil droplets (P1) in which an internal water phase (W1) is dispersed and second oil droplets (P2) in which the internal water phase (W1) is not dispersed. The composite emulsified seasoning (A) contains a polyglycerol condensed ricinoleic acid ester, an organic acid, an edible fat/oil in the amount of 5-40 mass%, and table salt in the amount of 1-6 mass%. The external water phase (W2) contains egg yolk and a thickener, and the viscosity (25°C) of the composite emulsified seasoning (A) is 4-800 Pa·s. The composite emulsified seasoning (A) is a new type of emulsified seasoning which has an original flavor.
