Tartare Sauce: In a small bowl mix the mayonnaise, cornichons, shallots, chives and parsley. Season with salt and pepper. Refrigerate until ready to serve.
Oriental Sauce: In another small bowl mix the mayonnaise, soy sauce and wasabi paste. Refrigerate.
American Sauce: In a third small bowl mix the mayonnaise, tomato sauce and tabasco sauce. Refrigerate.
Spanish Sauce: In a fourth small bowl mix the mayonnaise, saffron and red capsicum. Refrigerate.
Put the oil in the fondue pot with the bay leaf, thyme, garlic clove and rosemary then heat over medium heat.
Once the oil begins to bubble gently remove the herbs and garlic; be careful not to burn yourself. Place one cube of meat on a skewer and dip in hot oil to test. Serve with the sauces.