Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "033f63fed7a94bde93665b56c806eeeb",
    "updated": "2025-05-06T09:04:26.090Z",
    "title": "Hollandaise Sauce",
    "subtitle": null,
    "description": "This hollandaise sauce, ideal for Tofu Benny, also works wonderfully with home fries, scrambled tofu, or any dish you prefer. The recipe highlights the importance of continuous whisking to achieve a smooth, lump-free sauce. Allowing the sauce to cool helps the flavors blend and softens the milk taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "minced shallots (one shallot).",
          "unsweetened almond milk (or soy milk).",
          "plus 5 ml arrowroot",
          "white wine",
          "white wine vinegar",
          "turmeric",
          "vegetable broth powder",
          "nutritional yeast",
          "fresh lemon juice",
          "salt"
        ]
      }
    ],
    "instructions": [
      "In a small saucepan or saucier, sauté the shallots in olive oil over medium heat for about 3 minutes.",
      "Meanwhile, combine the almond milk and arrowroot in a measuring cup.",
      "Stir until the arrowroot is mostly dissolved, then set aside.",
      "Add the white wine and white wine vinegar to the sautéed shallots.",
      "Increase the heat to high and bring the mixture to a boil.",
      "Cook for about 5 minutes, until the liquid reduces to approximately 2 tablespoons.",
      "While the liquid is reducing, add the turmeric and vegetable broth powder to the milk mixture.",
      "Once the reduction is complete, pour in the milk mixture and reduce the heat to medium.",
      "Whisk continuously for 5 to 7 minutes until the sauce thickens.",
      "Consistent whisking is essential to prevent lumps, so maintain steady stirring throughout.",
      "When the sauce has thickened, stir in the nutritional yeast, fresh lemon juice, and salt.",
      "For the best flavor, allow the sauce to cool for at least 20 minutes.",
      "Cooling mellows the milk flavor and helps the ingredients blend harmoniously; cover and let it rest.",
      "If the sauce cools too much, gently reheat it.",
      "It tastes best when served slightly warmer than room."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]