Meat and Chicken Fondue, Brazilian style sauces

A Fondue set (including fondue forks) - I like the metal ones because of the temperature it reaches.Fondue Fuel Fondue Plates (I just found these great ones), or you can just use regular platesmeat and chicken (details below)dipping sauces (details below)1/2 pound (total) of meat per person, that can be a combination of:Beef tenderloin or Beef Sirloin (with the above marinade)Skinless Chicken breastsVegetable oilGarlic cloves (1 peeled/1 with skin per pot) Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking.  Rub a garlic clove inside the fondue dish.
Fill a metal fondue pot about 1/2 full .Leave an unpeeled garlic clove in the oil as well. Heat the oil on the stove until the garlic clove starts frying (do not remove it from the oil, it avoids burning and darkening) Set the fondue pot on the stand over a moderately high direct heat and maintain the heat.  Dry the meat and chicken pieces (take the onions out of the meat if you are doing the marinade). Serve them on the table in various bowls (from one per person to one per 2 fondue sets, whatever fits best).Each guest spears a cube of meat with a fondue fork, leaves it in the hot oil until cooked to the desired doneness usually 1 to 3 minutes.Serve with any kind of ?oven? potatoes (scalloped, daphinoise, or the best of all, rotis potatoes- see recipe here) as well as the dipping sauces below (my favorites, you can always create your own), and dipping sauces.
2 cups of mayonnaise 2 teaspoons of chopped onion 4 teaspoons ketchup2 tablespoons chopped vegetable pickles (known as Giardinera, has carrots, cauliflower, onions, etc) 1 teaspoon of mustard 1 teaspoon Worcester sauce ½ tablespoon chopped parsley  ½ teaspoon chopped chives 1/2 cup of chopped cornishons  pepper (no salt needed)1 1/2 cup (tea) of mayonnaise 1 cup of whipping cream, lightly whipped ? 1 green apple finely chopped ? parsley chopped ? salt & pepper2 cup of mayonnaise 2 tablespoons ketchup 3 tablespoons of strawberry jam2 tablespoons celery finely chopped2 cups of Mayonnaise4 garlic cloves, peeled2 egg yolkssalt and pepper 250 g whipping crème4 tablespoons chopped (very small) celery1 tablespoon of butter1 small onion, grated salt
1/2 pint sour cream 1/2 mayonnaise 1/4 cup prepared mustard 1 tablespoon finely chopped onion Dash of Hot Pepper Sauce, such as Tabasco1 small jar prune jam
Whipping cream (slightly whipped)