PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsion seasoning, which is easily entangled with vegetables and hardly drips down after entanglement, having a strong flavor peculiar to lactic fermentation milk.SOLUTION: The acidic oil-in-water type emulsion seasoning includes egg yolk, lactic acid fermentation milk, and a thickener, with an edible oil content of 20 to 65%. The edible oil content relative to one part of the lactic acid fermentation milk is 1.5 to 45 parts. The acidic oil-in-water type emulsion seasoning has a hardness of 50 to 600 g, when a 20-mm diameter plunger of texture analyzer penetrates for a depth of 30 mm at a lowering speed of 10 mm/s into the acidic oil-in-water type emulsion seasoning at a product temperature of 25°C for load application, having an adhesive force of 65 to 250 g, when the plunger is then detached from the acidic oil-in-water type emulsion seasoning at an ascending speed of 10 mm/s.【課題】野菜と絡めやすいにも拘らず、絡めた後に調味料が垂れ落ちにくく、さらに、乳酸発酵乳特有の風味が強く感じられる、酸性水中油型乳化調味料を提供する。【解決手段】卵黄、乳酸発酵乳、増粘剤を含有し、食用油脂含有量が２０～６５％である酸性水中油型乳化調味料であって、乳酸発酵乳１部に対する食用油脂含有量が１．５～４５部であり、プランジャー直径２０ｍｍのテクスチャーアナライザーを使用し、品温２５℃の前記酸性水中油型乳化調味料中へ、前記プランジャーを下降スピード１０ｍｍ／秒で３０ｍｍ進入させ荷重をかけたときの硬さが５０～６００ｇであり、その後、前記酸性水中油型乳化調味料からプランジャーを上昇スピード１０ｍｍ／秒で離したときの付着力が６５～２５０ｇである、酸性水中油型乳化調味料。【選択図】 なし
