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

Honey dissolves into the water in the barbecue sauce. This increases the volume of water and makes the mixture runny.

This also happens when you try to make honey mustard with regular mustard and honey. You need a thickening agent to make the mixture more “saucy.”