A pasteurized foodstuff preparation of creamy consistency, to be used as a base for sauces, containing, in percentage of weight per total weight, 10 to 30% of edible fats, and about 50 to 70% of at least one organoleptically characterizing ingredient of vegetal origin, selected from the group consisting of fresh mushrooms and fresh vegetables. The preparation has a water activity (Aw) less than or equal to 0.95 and a pH lower than or equal to 5.0. The at least one organoleptically characterizing ingredient is included in part in a finely subdivided form and in part in discrete pieces within the foodstuff preparation, the discrete pieces being in the range of 3-8 mm. The foodstuff preparation is free from artificial ingredients.