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

So I make a honey plus apple cider vinegar mixture and I believe the vinegar breaks it down. Heck, it’s how I don’t spend forever mixing them and pouring the honey mixture in to a food processor. Over time, the honey becomes thinner and thiner.