4 tablespoons butter
4 tablespoons flour
1 1/3 cups milk
1/8 teaspoonfine sea salt
6 egg yolks
1/2 cup sugar
1/2 teaspoon real vanilla extract
3 tablespoons Grand Marnier or orange juice
6 egg whites
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees. Butter a 8 cup souffle dish and set aside. In batter bowl, microwave the butter 30 seconds to melt. Whisk in flour, milk, and salt. Microwave on high 1 minute. Whisk well. Microwave another 1-2 minutes, or until smooth and thickened. Whisk egg yolks vigorously with sugar, vanilla, and Grand Marnier. Blend a little of the hot mixture into egg mixture, whisking well, to warm it. Now combine both mixtures being careful to blend slowly to keep the egg yolks from cooking into little yellow bumps. Beat egg whites with the cream of tartar until stiff but not dry, and fold into the egg yolk mixture. Pour into souffle pan and bake about 35-40 minutes, until it is well puffed and golden.