How is it that mixing standard supermarket honey and traditional barbecue sauce results in a sauce that is thinner than either of the inputs?

Question

Both of those products are pretty thick/sticky by themselves but together create something that behaves much more ‘watery’.

In: Chemistry

Answer 1

I once saw a demonstration. 50mL of acetone and 50mL of water (or ethanol?) were mixed and resulted in 85mL of liquid.
The volume should have been 100mL?
It seems that this is relevant.