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": "b9b6bb6abf25404f92df8904c3d68271",
    "updated": "2025-05-04T23:07:01.048Z",
    "title": "Compound Butter",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, clarified; or ghee",
          "hazelnuts",
          "garlic, minced",
          "fresh thyme leaves",
          "salt",
          "black pepper"
        ]
      }
    ],
    "instructions": [
      "Place the clarified butter or ghee in a small bowl and leave it at room temperature until softened.",
      "Heat a dry pan over medium heat. When hot, add the hazelnuts and cook them, shaking the pan frequently to avoid burning, until they are lightly browned, about 5 minutes.",
      "Transfer the hazelnuts to a cutting board and allow them to cool before chopping.",
      "Gently fold the chopped hazelnuts, garlic, thyme leaves, salt, and pepper into the softened butter or ghee.",
      "Lay a large piece of plastic wrap on a flat surface and place the butter mixture in the center.",
      "Form the mixture into a rough log about 1½ inches in diameter.",
      "Wrap the plastic wrap tightly around the butter and refrigerate until firm, approximately 2 hours. This can be prepared ahead of time for events or dinner parties. Compound butter made with fresh ingredients will keep in the refrigerator for 2 to 3 days."
    ],
    "notes_ingredients": "Some popular compound butter combinations include 1/4 cup sun-dried tomatoes with 1/4 cup pitted black olives and 2 teaspoons minced fresh rosemary leaves; 1/2 cup minced fresh parsley combined with 1/4 cup toasted pine nuts and 1 tablespoon lemon juice; and 1 minced garlic clove mixed with 2 teaspoons each of fresh rosemary, oregano, and chives. Ensure all ingredients are finely minced.\n\nClarified Butter\nRegular butter is not permitted on the Whole30 program because it contains traces of milk proteins, which might cause issues for sensitive individuals.\nClarified butter is made by gently simmering butter at a low temperature to separate the milk solids from the pure butterfat. The result is a rich, dairy-free fat ideal for flavoring dishes or cooking, even at high heat.\nGhee is another form of clarified butter that is simmered longer until the milk proteins brown, clump, and settle at the bottom of the pan. Ghee has a sweeter, nuttier taste than regular clarified butter. Organic pastured ghee is available at many health food stores and online.\nThough not an official Whole30 requirement, it’s recommended to choose pastured organic butter when making clarified butter or ghee. Common brands found in health stores include Strauss, Kerrygold, Kalona Super Natural, and Organic Valley.",
    "notes_instructions": null
  }
]