Thai peanut sauce

I’ve made dozens of peanut sauces over the years, so I thought I’d try this one. I had raw peanuts, so I followed the recipe, roasting them for 12 minutes and then blending the sauce. The method worked well, producing a smooth sauce. I cooked it for about 20 minutes on low heat (skipped the double boiler method) and that worked fine. Result was good, but tastes have changed since this book came out, and I added more soy sauce, lime juice (doubled it),added at least 3 tsp of hot sauce, and some sesame oil to it. As written, I found it far too sweet; I would omit the sugar next time. This one may be a repeat with my changes.