Using electric beaters, whisk 1 large egg, 1 large egg yolk, 1 tbsp Dijon mustard (gluten free), 1 tbsp white wine vinegar and 1 tbsp garlic infused oil in large bowl until mixture thickens.
Mix together 200ml each vegetable oil and olive oil, then slowly trickle into egg mix, whisking constantly, until incorporated. Add a little water if mixture seems too thick. Stir in 85g grated Parmesan, the garlic infuse oil and 2 finely chopped anchovy fillets. Set aside in fridge - keeps up to 4 days.