Serve in individual bowls with meat fondue.
Quick Bearnaise Sauce:
Mix 2 tsp. dried tarragon leaves and 2 tbs. tarragon vinegar. Let stand 30 minutes. Combine 2 cups mayonnaise, 6 finely chopped scallions, ¼ tsp. dry mustard, a dash of Tabasco, and tarragon vinegar in an electric blender. Cover and blend at high speed for 30 seconds. Chill. Serve cold.
Beef Curry Sauce:
Mix two 10 ¾ cans beef gravy, 2 tbs. curry powder, 1 clove mashed garlic, ½ tsp. Worcestershire sauce, and 1 tbs. lemon juice in a saucepan over low heat until heated through. Serve warm.
Sour Cream Dill Sauce:
Mix together 2 cups sour cream, ¼ cups finely minced onion, 3 tbs. chopped fresh dill (or its dried equivalent), ½ tsp. salt, and a few grains of pepper together. Chill. Serve cold.