Disclosed is an acidic oil-in-water type emulsified condiment comprising 1 to 40% by mass of an edible oil, 30 to 60% by mass of water, a thickener, a yolk, a volatile acid, and a nonvolatile acid, wherein the mass ratio between the content of the volatile acid and the content of the nonvolatile acid is 1:50 to 20:1, and the acidic oil-in-water type emulsified condiment has a dissolved oxygen concentration of 0.1 to 10% O2, a pH of 3.0 to 4.0, a water activity of 0.90 to 0.96, and a viscosity (20°C) of 50 Pa·s or higher.
