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

Allright I had to do a bunch of googling to make certain that I was right about this. Basically what happens is that several of the chemical substances in honey have functional groups react with some of the chemical substances in Barbecue sauce and that this creates water as well as some other stuff. When mixing honey and Barbecue sauce you have to heat it and boil it to evaporate off the excess water created by the mixture.