In the bowl of a food processor fitted with the “S” blade, beat eggs at medium speed for 3-5 minutes. Add oil in a steady stream and continue to beat until a thick mayonnaise is formed. With the food processor on low-medium speed, drizzle in apple cider vinegar and pulse until incorporated. Add garlic, salt, pepper and mix until incorporated. Add 1 tablespoon of water at a time until desired texture is reached. This dressing can remain in the fridge in an airtight container for about 2 weeks.