This emulsified liquid for a cream-type sauce does not contain milk fat and does contain water, a vegetable oil, and a thickening polysaccharide, the average grain diameter of oil droplets being 5-50 μm. The emulsified liquid for a cream-type sauce may furthermore suitably contain at least one type of milk protein and/or emulsifier. The present invention also provides a cream-type sauce, and a method for manufacturing a cream-type sauce, in which the emulsified liquid is used. In the method for manufacturing a cream-based sauce, emulsification may suitably be performed at a product temperature of 25-70°C to prepare the emulsified liquid.

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