PROBLEM TO BE SOLVED: To provide a dip sauce and a dip sauce material, capable of reducing syneresis of dip sauce, i.e. a conventional problem, even reducing syneresis of dip sauce made from water-rich material such as potage and soup, and preventing seeping when applied to bread or the like, while having excellent spreadability in parallel.SOLUTION: A dip sauce and a dip sauce material include essential components for gel formation composed of a low-strength agar having an average molecular weight (Mw) of 10000 to 100000 and insoluble dietary fiber.
