Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en fr.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "918f564f7f194624bc377eded3223694",
    "updated": "2025-04-25T13:55:49.291Z",
    "title": "Asparagus with vegan hollandaise sauce",
    "subtitle": "",
    "description": "Hollandaise sauce is often made with eggs, which are one of the top eight food allergens. To create a vegan alternative, I developed a recipe using a combination of rice milk and an emulsion of olive and canola oils. This mixture is enhanced with a touch of turmeric for color and nutritional yeast for added flavor, ensuring a delightful taste experience while remaining free from allergens. The acidity from fresh lemon juice provides essential balance to the sauce. This version is safe for vegans and eliminates any risk of foodborne illness associated with traditional hollandaise.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rice milk, cold",
          "freshly squeezed lemon juice, plus more if needed",
          "nutritional yeast",
          "cayenne pepper",
          "turmeric",
          "clove garlic, minced  or pressed ",
          "xanthan gum",
          "olive oil",
          "canola oil",
          "fine sea salt",
          "asparagus (about 1½ pounds)"
        ]
      }
    ],
    "instructions": [
      "To prepare the hollandaise, blend together the rice milk, lemon juice, nutritional yeast, cayenne, and turmeric on high speed until well mixed.",
      "Incorporate the garlic and xanthan gum, blending on high until the mixture becomes foamy.",
      "While the blender is running, gradually add the oils in a slow stream through the blender lid opening until the hollandaise begins to thicken.",
      "Season with salt, taste, and adjust if necessary by adding more salt or lemon juice. The yield should be approximately 1½ cups.",
      "For the asparagus, trim or snap off the tough ends. Place a steamer basket in a pot, fill it with water, and bring to a boil over medium-high heat.",
      "Add the asparagus to the steamer basket, cover, and steam for 3 to 6 minutes until it is bright green and tender yet still slightly crisp. Thinner stalks will cook more quickly, so watch carefully.",
      "Once cooked, remove the asparagus from the steamer.",
      "Serve with hollandaise sauce drizzled over the asparagus. Any leftover hollandaise can be transferred to a jar and stored in the refrigerator for up to one week. Allow it to reach room temperature before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Take your time when adding the oil; a gradual approach ensures the best creamy consistency."
  }
]