To provide an emulsification sauce that does not lose its fluidity even if it is cooled below freezing point and can be used in its cooled state, and is excellent in storability and handling property, and to provide a packaged sauce using the emulsification sauce.SOLUTION: The emulsification sauce of the present invention contains sunflower oil by 4.5 mass% or more and contains oil/fat comprising the sunflower oil by 30 mass% or more, and has fluidity at a product temperature of -5°C or less. Preferably, the salt concentration in the aqueous phase of the emulsification sauce is 3.0 mass% or more, and further contains an emulsifier, and the HLB value of the emulsifier is preferably 16 or less. The present invention includes a packaged sauce comprising a flexible container and its content and in which the content being the above-mentioned emulsification sauce of the present invention.SELECTED DRAWING: None【課題】氷点下以下に冷却しても流動性を失わず、その冷却された状態のままで使用可能であり、保存性及びハンドリング性に優れる乳化ソース、並びに該乳化ソースを用いた容器詰ソースを提供すること。【解決手段】本発明の乳化ソースは、ひまわり油を４．５質量％以上含有し、且つ該ひまわり油を含む油脂を３０質量％以上含有し、品温－５℃以下の状態で流動性を有する。好ましくは、前記乳化ソースの水相における塩分濃度が３．０質量％以上であり、また、さらに乳化剤を含有し、該乳化剤のＨＬＢ値は１６以下が好ましい。本発明には、可撓性容器とその内容物とを含んで構成され、該内容物が、前記の本発明の乳化ソースである容器詰ソースが包含される。【選択図】なし
