Instructions: Stir together sugar and salt in small, heavy saucepan. Add egg yolks and stir to blend.

Scald 1/2 cup cream with milk, whisking constantly and vigorously, then gradually add to yolk mixture. Cook over low heat, stirring constantly, until just before boiling point (170 to 180 degrees), 7 to 8 minutes.

(Steam will begin to appear.) Immediately stir in Grand Marnier and vanilla. Strain mixture. Cover and chill until cold. Shortly before serving, whip remaining 1/2 cup whipping cream and fold into sauce.

Note: To scald cream-milk mixture, bring just to boiling point. Small bubbles will begin to appear around edge.

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